A linguistic note, rather than a culinary one: your 'pastry flour' is evidently what I think of as 'normal flour'; your 'normal flour' is my 'strong' or 'bread flour'. I don't think this is just me, I think this reflects marketing (in non-specialist shops, at any rate).

Also sharing the ginger love. (I used up my piece of root ginger in Monday's curry, and oh how I missed it last night...)