[Sca-cooks] Flour Recommendation?

[Elise Fleming]

Greetings!  It was pointed out that perhaps the somewhat floppy dough that
resulted (in my attempt at a hand-raised tart case) could have been the
type of flour.  I used what was in the cannister - all purpose flour.  I
want to try the dough again.  It will be twice as much flour by weight as
butter.  Water is the only liquid.  What type of flour might be better for
a sturdier dough?  Bread flour?  Pastry flour?  Something else?  

Alys Katharine, going from sugar to flour

Elise Fleming
alysk at ix.netcom.com
http://home.netcom.com/~alysk/