WHOLE WHEAT PASTRY FLOUR

For years, I have used Bob's Red Mill Whole Wheat Pastry Flour from our supermarket. But it disappeared from the shelves and, sure enough, it is gone from Bob's Red Mill web site. It is especially important to have the right flour for pie crusts: it has to be whole wheat, because white flour doesn't taste like anything, and it has to be low protein soft wheat or it comes out as hard as concrete. (I use 4oz butter to 1c flour.) I couldn't find any flour locally that worked for me, including from the food co-op. I am getting good results with the Weisenberger soft WW flour, and the taste is very good.

I have used this bread for years, especially st Christmas to make a nut bread that is a family favorite for generations. This is the only flour that works.

I am the head of pastry department for a local bakery in Lexington,KY. We used to use ground graham crackers in our recipe for smores bars, which were very expensive and increasingly hard to get during the 2020 shut down. After doing research, We made the switch from ground graham crackers to the soft whole wheat pastry flour, and have never looked back. The quality and texture of our dough was incredibly improved. We get a consistent, high quality product from Weisenberger, AND we get to support a local mill. It's a win win situation, and we hope for continued years of partnership.

Your servide and promptness was great! Thank you

I found out about Weisenberger whole wheat flour on the site SaraHassrdn.com. Her recipe "Basic Whole Wheat Freezer Waffles" made with Weisenberger Hard and Soft whole wheat flour is the best. Thank you.