Comments on: Baking Experiment: All-Purpose versus Pastry Flour

By: Jaeny

Jaeny — Thu, 26 May 2011 13:10:00 +0000

I have a copy of Moosewood Low Fat Favorites and love every single recipe. there are great recipes that include quinoa, lentils etc. This was indeed an informative post, thanks for sharing your experiment with us, I wonder if the scones will work with a wheat free type of flour.

By: Estela @ Weekly Bite

Estela @ Weekly Bite — Tue, 08 Dec 2009 01:47:02 +0000

Great post! I always use whole wheat pastry flour when baking! I love it and find I get the same results!!

By: megan

megan — Mon, 07 Dec 2009 15:47:31 +0000

Great experiment! I love stuff like this. Can’t wait to read future posts

By: Mellissa

Mellissa — Sat, 05 Dec 2009 21:53:21 +0000

Thanks for posting this- I had to use Whole Wheat Pastry Flour instead of Whole Wheat Flour in one of my cookie recipes today because my store was out!

By: Tay

Tay — Sat, 05 Dec 2009 19:23:47 +0000

Very interesting! Thanks girlie! I always sub WW in for pastry flour, and now I see it won’t work perfectly.

By: Jessie

Jessie — Sat, 05 Dec 2009 15:55:45 +0000

I love this series! I can’t wait to read the future posts. This is stuff that I have wanted to know but have never taken the time to look up.

By: Jessica @ How sweet

Jessica @ How sweet — Sat, 05 Dec 2009 14:13:10 +0000

This is going to be so informative for me. I love it!

By: Karla @ Foodologie

Karla @ Foodologie — Sat, 05 Dec 2009 13:07:25 +0000

I love that you made a Moosewood recipe! I just went to Moosewood Restaurant last night for dinner!

Thanks for the post! Very informative!

By: Shelley Leeman

Shelley Leeman — Sat, 05 Dec 2009 06:40:06 +0000

those sound pretty good!! yum