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. -
carma
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