Christie Leighton

April 16, 2020 at 11:24am

I have some soft pastry flour. I also have some all-purpose flour. I'm wondering if I can switch out some of the all-purpose flour with soft pastry flour, just to save my all-purpose flour as long as possible. Is there an amount of the all purpose flour I could switch out with soft pastry flour and still end up with a nice loaf of bread?

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