Home made pastry flour
Posted: 23 December 2007 01:29 PM   [ Ignore ]
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If someone has a moment to take a break from their holiday treat making, could you please remind me of the formula Rose recommends for home made pastry flour? I bake by mass, and I know that it’s 1/3 cake flour plus 2/3 bleached all-purpose flour when doing it that way. However, my mom tends to bake by volume, and I want to leave some recipes with her when I leave, so I need to know the volumetric formula for combining cake flour and bleached AP to make pastry flour.

Thanks in advance, and happy holidays!

Mitch

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