Guest guest Posted July 12, 2012 Report Share Posted July 12, 2012 Whole Wheat Grains are a Winter Hard Wheat, used in the preparation of rolls and various breads. Pastry flour is made from Summer Soft Wheat Grains for use in pastries, cakes and sometimes cookies. They are different. Both look white. Which is why they are labeled “Pastry Flour†or “Bread Flourâ€. Making pastries or dough filled preparations with the Bread flour does not turn out well. Though I do make pie shells out of the Winter Wheat Grains ground in my VitaMix sometimes. I purchase the whole grains of each and store them in a cool area of my home. I reduce each to the flour I need in my VitaMix. Grain removed from the pyramids in Egypt and tested, still made good bread. Roslyn Zencker sdale, Arizona Quote Link to comment Share on other sites More sharing options...
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