[Sca-cooks] Flour Recommendation?

[Doc]

--- Elise Fleming <alysk at ix.netcom.com> wrote:

> 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?  

It might be.  I'll be interested in hearing the
thoughts of others on this, since I also use all
purpose flour and have been having the same issues
with pie crusts.

However, I also suspect that it may be the choice of
fat.  Using the same methods, I find that dough made
with butter is much softer and delicate than dough
made with Crisco.

My suspicion is that we both need to use lard - and
since I'll be making a pie tonight, I'll try it out
just to see what (if any) difference it makes.

- Doc




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