Thanks for checking, Kim! We do also carry a Whole Wheat Pastry Flour, but it's primarily distributed directly through us via our catalog or online: http://bit.ly/1lki9rf, so you aren't likely to find it in your local store. Our Whole Wheat Pastry Flour is milled from low-protein soft wheat and adds whole grain nutrition to pastries, without density or heft. Our White Whole Wheat Flour is also mellow in flavor and color, but it's milled from a higher protein, hard wheat. We like to think the White Whole Wheat is as versatile as All-Purpose--it produces a tender enough product to be used in muffins, quick breads and even high moisture cookies without any other adjustments; and it's also strong enough to be used in yeast breads (though we recommend starting with a partial substitution of 25-50%). Our Whole Wheat Pastry Flour, on the other hand, tends towards a more delicate final product, making it ideal for use in pies, cookies but not suitable for more structured baked goods like bread. For more tips about choosing your flour, feel free to give our free Baker's Hotline a call at 855-371-BAKE. Our bakers are here seven days a week and happy to chat! Mollie@KAF
September 15, 2016 at 6:31pm
In reply to Great article! Can't wait to try the white whole wheat flour on… by Kim Kiernan (not verified)