Difference between strong and soft flour in short pastry?

Strong vs. Soft Flour in Short Pastry:

The main difference between strong and soft flour in short pastry lies in their gluten content:

* Strong Flour: Has a higher gluten content, which means it develops more gluten when mixed with water. This makes it ideal for bread making as it creates a chewy texture. In short pastry, however, it can lead to a tough and chewy pastry.

* Soft Flour: Has a lower gluten content, resulting in a more tender and crumbly pastry. This is the preferred choice for short pastry as it creates the desired flaky and delicate texture.

Here's a breakdown of the effects:

Strong Flour in Short Pastry:

* Tough and chewy texture: The high gluten content develops too much, making the pastry less tender.

* Less crumbly: The gluten creates a more elastic dough, making it less likely to crumble easily.

* May be less flaky: The strong gluten can inhibit the formation of layers, resulting in a less flaky pastry.

Soft Flour in Short Pastry:

* Tender and crumbly texture: The low gluten content allows for a delicate, melt-in-your-mouth texture.

* Flaky and layered: The reduced gluten allows for the formation of fine layers, creating a flaky pastry.

* Better for incorporating fats: The soft flour helps to create a more tender and crumbly pastry, which is perfect for incorporating fats like butter and lard.

In summary:

While strong flour is great for bread making, soft flour is the ideal choice for short pastry because it produces a tender, crumbly, and flaky texture.

Important note: If you only have strong flour, you can try adding a bit of cornstarch or cake flour to help reduce the gluten content. This can help to make the pastry more tender and crumbly.