Is there a conversion of whole wheat pastry flour to regular whole wheat flour?

Question

Example 2 cups whole wheat pastry flour =______whole wheat flour. I need to know for a muffin recipe :)

Answer 1

With some exceptions, I have found that most recipes do not need major conversions. However, you might want to consider the following information.

Pastry flour is a relatively low-protein flour that is often called for in making biscuits, cookies, pie crusts, and pastries. The protein content of any given type of flour determines how tender, strong, elastic, stretchy, pliable, etc. the dough is. The protein also helps determines the texture of the finished product.

Bread flour, for instance, has between 12% and 13% protein, and helps produce wonderfully well-risen, chewy loaves of bread. Cake flour, at 5% to 8% protein, is much less elastic, and helps produce tender cakes. Pastry flour is at 8% to 9% protein, and lets you create baked goods with a little more body and texture than cake flour, but still with the tenderness we associate with a well-made biscuit or pastry. All-purpose flour is 9% to 12% protein.

If you have pastry flour and want to add some additional protein, you could combine bread flour with it. (Two parts pastry flour to one part bread flour.) If you have all-purpose flour and want to reduce the amount of protein, you could combine it with cake flour. (Two parts all-purpose to one part cake.)

Answer 2

Regular flour will have too much gluten. There's no conversion.

You could do 1 part cake flour and 2 parts regular flour to get something similar to pastry flour, but it won't work as well.

If you're not too concerned about quality, just use the 2 cups of regular whole wheat flour.