My husband and I have tried the Kouign Amann recipe a few times now and have only had access to whole wheat pastry flour, but it never comes out as flaky as it seems that it would if we were to use white pastry flour. We've combed through all of the grocery stores here, but there only seems to be whole wheat pastry flour available.
What modifications might you have for us? Could we try substituting white AP flour instead? The first batch was good, the second was better, but still not like the Kouign Amann that we have had from a bakery.
We'd love any advice that you can offer!!
