I have used King Arthur pastry flour as recommended by Rose in the Pie and Pastry Bible for many years. In looking through the book recently, I happened upon the discussion of flour protein in King Arthur’s pastry flour. Rose says it is 9.2%. I needed more pastry flour and was surprised to see that on its website, King Arthur pastry flour is listed as either 8% protein for its unbleached pastry flour or as 10.3% protein for its perfect pastry blend. I am wondering if King Arthur changed the formulation at some point? Admittedly, I have been just re-ordering the pastry flour for years without paying attention to its protein content until now.
I have not noticed any difference in the pie crust I make, but I probably only make Roses’s Cream Cheese pie crust 7 or 8 times a year.
Any comments? Thanks.