notbob wrote in rec.food.cooking:

> I bought some organic whole wheat pastry flour to make a pte brisée
> crust for a pecan pie.
>
> I remembered Martha White and other Southern flours are typically soft
> wheat flours, much like pastry flour. I also remembered making
> buttermilk pancakes with MW flour and finally discovering that long
> sought after shortstack I tasted right after getting out of the
> service. So, I made some pastry flour n' buttermilk pancakes w/ my
> new whole wheat pastry flour. To die for! I couldn't mess 'em up.
> I even used DIY buttermilk and it was still awesome.
>
> This confirms my suspicions that pastry flour is killer for a lot more
> than "pastry". I'll try waffles, next. In the meantime, get on down
> to yer local health food store and buy some pastry flour. Not only is
> bulk pastry flour waaaaay cheaper than that box/bag of Softasilk or
> King Arthur or Red Mill, but it works jes as well. Plus, it's
> organic! I'll be doing a lotta baking, this Winter, with pastry
> flour. I'll keep y'all posted on my efforts.
>
> nb

Works well NB for some stuff. Does not rise right for regular bread.

Carol

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