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Pastry flour

Lynne - Whole wheat pastry flour is ground finer than regular ww flour.
In practical terms this means 1) ww pastry flour absorbs moisture more
quickly and 2) produces a "lighter" baked good.  In experimenting with
ff baking, I've found there is a world of difference between the two.
Pastry flour produces a much nicer muffin or cake.  Both my HFS and
Fresh Fields carry it.  Keep in zip lock bag in freezer.  Have fun
baking -  I've been really pleased with the results of pastry flour.   -