Bobs Red Mill Unbleached Fine White Pastry Flour, 80 Oz

Baking is a passion and a delight ! So many people are brought joy by all the goodies cranking out of my kitchen. Jet has been a great source for my supplies. the pricing and home delivery has been revolutionary to my kitchen. Thank-you , Paula [This review was collected as part of a promotion.]

Priced comparable to box store without the hassel of grocery shopping. This makes fine textured cakes, cookies and breads. I replace 1 cup of regular flour with Bob's Red Mill Unbleached Fine Pastry Flour to make a wonderfully better treat for my family. I recommend this product for any baker. [This review was collected as part of a promotion.]

Made rasberry and lemon squares they came out great! The flour is for my father who is a retired baker from somerswoth , NH. He has been baking T home for the family! [This review was collected as part of a promotion.]

The best flour I ever used so far.

We'd run out of this wonderful staple of a flour. My spouse used a totally wrong flour choice . . . and the result, well, it wasn't good. So this came at a perfect time, and has since improved the result of my spouse's cooking the same dish tremendously. Thank you. Blessings

I've searched for white pastry flour. Ever since I heard substituting a bit of pastry flour when making scones renders them more tender (An award-winner for "the best scone" competition in San Francisco mentioned that he substitutes about 1/4 of his recipe's all-purpose flour with fine white pastry flour--so I did it & wow, do I get compliments on them!)

This flour is the best for those cakes that require more structure. For example, bundt cakes, apple cakes, carrot cakes, any cake that has a lot of fruit or nuts, benefits from this flour. It is sturdy enough to maintain its structure yet more tender than AP.

being home so much due to the world situation, I had a desire for the chocolate chip cookies from Mr. Amadola's the Baker's manual book that was part of my school book attending the Culinary Institute of America. Since graduation in '72 and never considering myself a Baker/Pastry chef; where my copy got lost is unforgivable. Obtaining a copy this month, I discovered the recipe calls for the cookies made with Pastry Flour. Unable to locate it in the market, I ordered from Bob's Red Mill. Hopefully when they are baked, it will satisfy that sweet tooth desire for these delicious treats.

I like the pastry flour and the only reason I am giving it a 3 star review is because of the directions on the back for making pie crust include 1 tablespoon of sugar and YET THE INSTRUCTIONS HAVE NO MENTION OF ADDING THE SUGAR ANYWHERE!!!!!! Not that I couldn't figure it out BUT I did miss adding it initially and had to place the dough back into the bowl for mixing. HERE'S the thing BAKING as you know requires precision and I am shocked that Bob's Red Mill did not catch or correct this miss. After all baking is chemistry. Please update your instructions!

Four times the regular price. I assumed the bag was at least twice the size. Do not fall for it.