As a general rule, bread flour is indicated in recipes where yeast is used, and pastry flour in all other cases. Less flour to a given quantity of liquid is needed when bread flour is used. For a change, it is occasionally advisable to use pastry flour in bread making. It gives a sweeter tasting loaf.

How To Distinguish Bread And Pastry Flour

Bread flour is granular to the touch. It passes readily through the sieve: a jar will send it through. When mixed into a dough, it takes up a comparatively large quantity of moisture. On the other hand, pastry flour is soft and oily to the touch. Pressed in the hand it keeps its shape, showing the impress of the lines of the hand. It does not pass readily through the sieve, and it absorbs a comparatively small amount of moisture.