Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
A medium-low-protein flour, falling between all-purpose and cake flour at about 8 percent protein content. It is well suited to creating pastry and tart doughs and cookies. Like cake flour, pastry flour is often used in quick breads in which low gluten development is desirable to maintain a fine crumb in the finished product.