Sentences with phrase «wheat pastry flour when»

I talked about whole wheat pastry flour when I made these muffins.

I always use whole wheat pastry flour when baking!

I've made this 5 — 6 times and it's perfect every time, both following the recipe exactly and swapping out some of the regular flour for whole wheat pastry flour when I have some on hand.

Not exact matches

I made them with 2 cups of whole wheat pastry flour and did find that when I was mixing the batter it needed an extra splash of milk, which I added with no ill effects.

Whole wheat pastry flour is not as tough as regular 100 % whole wheat flour when it comes to cakes and such but for pizza you can still use the 100 % whole wheat flour if you like: --RRB-

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.

When I bake muffins, I typically use either whole wheat pastry flour or spelt flour.

I use whole wheat pastry specifically when I bake because it yields a lighter and more tender baked good vs. when I use just regular whole wheat flour.

When I first made this cake, I followed the recipe exactly and used whole wheat pastry flour.

When I was reaching for my flour I accidentally grabbed the stone ground whole wheat instead of my whole wheat pastry flour.

Wheat flour, when baked, provides a more flavorful, dense version of your favorite pastry.

I've had better success with spelt when I'm out of whole wheat pastry flour.

Over the years, the biscuit has become my basic biscuit / shortcake recipe and have applied all sorts of variations: half whole wheat pastry flour, added blueberries to the biscuit, molded them instead of dropped, when I don't have buttermilk, I've subbed yogurt thinned with a little milk.

When you bake these, I highly recommend using whole wheat pastry flour.

Now here is where the biggest problem lies in baking a successful wheat and gluten free bread — the actual proportion of the wheat flour in bread when compared to other ingredients is much greater than the proportion of the wheat flour used in conventional cakes, pastry and biscuits when compared to their other ingredients, and for this reason it becomes much more difficult to substitute the gluten containing wheat flour successfully with those non gluten containing flours.