Sentences with phrase «get whole wheat pastry»

I have no idea where to get whole wheat pastry flour in Australia so whenever I use regular whole meal flour in baked goods, even in a smaller quantity than white the texture never comes out right or dry.

Not exact matches

A mix of all - purpose flour (usually around 11 - 13 % protein) and whole wheat flour (usually around 13.5 - 14 %) gets that protein level down to about the same level as that found in the Bob's Red Mill whole wheat pastry flour we used for this recipe (12 % max protein).

And the most tempting ingredient of all is the whole wheat pastry flour... any ideas how one might get some... even online?

also, i just got back from rainbow with ingredients for a ton of stuff including the testing recipes and i realized that, oops, i got whole wheat bread flour instead of pastry flour.

And thanks for letting me know that whole wheat pastry flour worked - I always get questions on flour substitutions, so I'm sure that will be helpful for some readers.

I picked up a couple bags heirloom Sonora whole wheat pastry flour (grown at neighboring Pie Ranch), and set them on my kitchen counter when I got home.

It uses part whole wheat pastry flour, has minimal added sugar and you've got fresh fruit.

i was excited to use whole wheat pastry flour and get to buy some fine chocolate!

I got this recipe right off the Bob Red's Mill whole wheat pastry flour bag and it is simple, quick, and tastes great!

You can totally sub it out for whole wheat flour or even whole wheat pastry flour, but I think the whole spelt flour gives baked goods the best «real» texture -LCB- meaning that this muffin doesn't taste like a «healthy» muffin, if you get my drift.

I'm out of whole wheat pastry flour and need to get some more.

Note: Unbleached all - purpose flour or spelt flour produces a more classic cookie taste and texture, but you can use whole - wheat pastry flour and still get a delicious cookie.

I've also gotten this to work with a mixture of equal amounts of all - purpose flour and Bob's Red Mill whole wheat pastry flour.

I haven't tried spelt in this particular recipe, but I often swap out it and whole wheat pastry in similar recipes when I've got one or the other on hand and I've never had a problem.

Also, I had to add a lot of flour (whole wheat pastry) to get the dough to be workable, but in the end, it was crazy good.

I couldn't get pastry flour since it's a holiday today (stores closed), but regular whole wheat flour worked well.

Whole wheat is harder to bake with but I like blending whole wheat 50/50 with pastry flour (also whole wheat) to get my own soft all purpose flour minus all the glutamate in the malted barley fWhole wheat is harder to bake with but I like blending whole wheat 50/50 with pastry flour (also whole wheat) to get my own soft all purpose flour minus all the glutamate in the malted barley fwhole wheat 50/50 with pastry flour (also whole wheat) to get my own soft all purpose flour minus all the glutamate in the malted barley fwhole wheat) to get my own soft all purpose flour minus all the glutamate in the malted barley flour.

My only regret is subbing with whole wheat pastry flour as I wanted to get rid of it, so it taste a bit bitter.

It uses whole wheat pastry flour, has minimal added sugar and you've got that yummy fresh fruit.