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Question
Why is pastery flour best for pastery cooking like what is in it that makes it good for pasteries
Pastry flour is very low in protein. Protein (gluten, to be specific) is what gives bread dough its structure. It also makes pie crust and other pastries tough.
It's OK to use regular all-purpose flour instead, you just need to treat the dough a little more delicately to avoid activating the gluten.
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Elyse Grau
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I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
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I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
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