Came across this wonderful sounding recipe for a caramel cake. It calls for 2 cups Whole Wheat Pastry Flour and 1 3/4 cups AP flour.
I have some whole wheat flour in the cupboard (not pastry) and of course AP flour and some cake flour. Any suggestions on substitutions for the Pastry Flour? I'd really like to try this within the next day or two w/o having to find the flour in a local store.
Thanks in advance for ANY help [/u]
add 1 tsp powdered milk to regular flour that's one way to go, the other
1/2 cake flour and 1/2 regular flour
Yum - caramel cake! I suggest substituting 2 1/4 cups AP flour for the 2 cups whole pastry flour in the recipe. So you'll need 4 cups total AP flour. In my book Home Baking for Profit I address how to substitute using whole wheat flour for unbleached/white flour.
Additionally: Whole grain flours have different amounts of gluten and therefore have different uses. Whole wheat pastry flour is a soft wheat flour meant to be used with a chemical leavener. Whole wheat flour is hard wheat and should be used with yeast. You should not substitute one for the other.