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What's the advantage of mixing bread and pastry flour (rather than using a single flour with a protein level in the middle)?
It's a lot faster to edit trials and learn more by having a few specific flours on hand and blending them as needed rathe than having many specific flours in stock. As long as you know the properties of the 2 flours you can draw conclusions form that even though they are mixed. We want more gluten than pastry and less than bread we mix them and thats that.
- originally posted by Grant Lee Crilly
Cool, that makes a lot of sense for recipe development.I've seen a few cookie recipes that mix equal parts bread and cake flour, which has always confused me. Just wondered if there was a reason they didn't use AP. I guess not, unless the bleaching on the cake flour is important.
