What is the difference between pastry and bread?

Pastry:

* Ingredients: Primarily flour, fat (butter, shortening, lard), and water (or sometimes milk/eggs).

* Fat ratio: Higher fat content than bread, usually at least 30% by weight.

* Texture: Flaky, tender, and often buttery or rich.

* Cooking method: Usually baked at high temperatures, which encourages the fat to melt and create layers.

* Examples: Pie crust, croissants, puff pastry, strudel, tarts.

Bread:

* Ingredients: Flour, water, yeast, and salt. May include other ingredients like sugar, milk, or eggs.

* Fat ratio: Lower fat content than pastry, often less than 10%.

* Texture: Varies widely depending on the type of bread, from soft and airy to dense and chewy.

* Cooking method: Baked at lower temperatures, which allows the yeast to ferment and create a lighter texture.

* Examples: Baguettes, sourdough, rolls, pizza dough, challah.

Here's a table summarizing the key differences:

| Feature | Pastry | Bread |

|---|---|---|

| Fat Content | High (30%+) | Low (less than 10%) |

| Texture | Flaky, tender, buttery | Varies, soft, airy, dense, chewy |

| Ingredients | Flour, fat, water (or milk/eggs) | Flour, water, yeast, salt |

| Cooking Method | Baked at high temperatures | Baked at lower temperatures |

| Examples | Pie crust, croissants, puff pastry | Baguettes, sourdough, rolls, pizza dough |

In essence, pastry is defined by its high fat content and flaky, layered texture, while bread is characterized by its use of yeast and its more diverse range of textures.