Where to get pastry flour

Ideally flour should be kept in a sealed container in a cool dry place with stable temperature. Typically white flour has a shelf life from milling of 12 months. Wholemeal flour will be good for 6 months. The Mill All about Shipton Mill From our beautiful location to our philosophy - find out what makes us tick. About Our Flour. Shop Visit our online shop Take a look in our online shop, where you can buy our full range of flour and lots more.

Yeast and Other Ingredients. Sack Shop All about Shipton Mill From our beautiful to location to our philosophy - find out what makes us tick. Our Baking section is a great place to find inspiration - why not have a look and see? Get Social Twitter Facebook. The Mill Stream. Contact Us Need to know where we are? For contact details, directions and how to find us. Opening Hours We are open for collections direct from the mill, do feel free to pop down during office hours.

If you make your way over to the office we will come out to see you. We are closed on weekends and Bank Holidays. Take control Log in to My Shipton Mill to manage your orders and your online experience. Log in Forgotten password. Level to remove any excess flour.

Then, mix or sift ingredients together, and use. Just use all-purpose flour in place of the pastry flour. Your email address will not be published. I agree. We collect your name, email and IP address, when you post a comment for the purpose of responding to comments and preventing spam.

We do not use this data for any other purpose. View our Privacy Policy. Hi, I'm Erin. Take a tour of my frugal home, and find new tips to put to work in your frugal home. View more of our videos. Visit the Forum. Join us over on the forum to discuss money-saving ideas and participate in monthly challenges. What is Pastry Flour?

Is it really worth spending money on? I barely have room in my pantry as it is. Doesn't all-purpose flour work well enough? Oh, and cake flour: what's that?

Well, trust us: Pastry flour is worth knowing about and using if you like to bake. Keep reading for everything you need to know. For pastries like biscuits , scones , pie crusts , and quick breads , a lower protein count means a lighter, flakier dough. Protein count is equated with the amount of gluten in flour; the higher the protein count, the more gluten in your flour, which will result in a denser dough. As you mix dough, the gluten in the flour aka the protein binds together and becomes tighter.

However, pastry flour is not ideal for all pastries: cinnamon buns , for example, generally have a soft but dense dough which is best achieved by using all-purpose flour. So consider each recipe carefully.