Do you ever go grocery shopping on Sunday afternoons? It’s not pretty.
Two days ago, I was weaving in and out of aisles at Whole Foods, repeatedly cornered or trapped by someone’s cart or, worse, by those two dark-haired women who stood in front of the entire yogurt section, chatting with sour faces that never once looked my way, for the solid five minutes that they’d commandeered the dairy case, and by the time I’d finally made it past them and to the baking aisle, my mindset was reduced to pure self-preservation: Flour. The only other thing I needed was flour.
There were people on my right and people on my left, with one couple edging towards me quickly. I scanned the shelves. No whole wheat pastry flour, but white whole wheat flour! That’s similar, right? I grabbed a bag. While I waited in line with it at the checkout, a surly balding man cut in front of me, pretending not to see me or my shopping cart that were inches away from him, and would you believe it, I let him.
That grocery store broke me, I tell you.
Turns out, though, that the experience wasn’t entirely bad. Because white whole wheat flour? It’s different from whole wheat pastry flour in that it has more protein (13% compared to pastry’s 9%) and comes from a different flour (hard white spring wheat rather than soft white winter wheat) but has specific strengths: It offers all the fiber and nutrition of traditional whole wheat, for example, but with milder flavor and lighter color. It has a finer grind than regular whole wheat flour. It makes a good substitute for white all-purpose flour. It’s said to be great in breads, cookies, bars, etc.
Also, it makes a great pancake.