Posted: 2012 May 31 (Thu) 20:12 UTC
In my last pizza crust recipe, I introduced whole wheat pastry flour and later had the idea to replace all bread flour with whole wheat flour. Yesterday, I did. I won't go into the directions since everything is the same except for this replacement. With this change, the whole thing is whole grain, which is pretty satisfying to think about.
As I wrote last time, pastry flour is about 30% of the flour. It tastes good, but I got a weird biscuity roof-of-mouth feel from it. If that's your thing, then this is great for you. Me, I want a little more chewiness. So I'm thinking I can drop the pastry flour down to 20% and make everything fantastic.