If a recipe calls for white flour only (like biscuits or pie crusts) I often use half whole wheat pastry flour...the bread comes out very tender...like if you use all white, yet it is more nutritious.<br><br>
Anyone else do this?
I always ignore the "white flour only" tag. I have a big bin of fine ground wheat flour and usually have some wheat pastry flour on hand as well. I just use those in everything. If I'm concened about tenderness, I may add some gluten, but then, I haven't baked any breads in a while either. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title="">
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