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Wholemeal strong flour for pastry?

(4 Posts)
flissity Tue 07-Apr-20 11:44:14

I can’t get plain flour currently. Dh managed to get some ‘strong wholemeal flour’
Would this be ok in place of plain flour for things like quiche bases, cheese scones etc? Am guessing would just be a slightly heavier pastry..

OP’s posts: |
newtb Tue 07-Apr-20 11:47:28

It's fine, tends to break up a little when putting into a quiche tin - probably needs a bit more water

INeedNewShoes Tue 07-Apr-20 11:49:30

If you have even a small amount of plain or SR flour I would mix a bit in, but otherwise I'd go ahead and use it. It will be very wholemeal tasting.

I find wholemeal bread flour stronger textured/tasting than wholemeal standard flour, if that makes sense.

flissity Tue 07-Apr-20 11:51:40

Good idea. I do have some plain so maybe do half and half.
Saving the pain for the fun baking!


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