@usclynn asked us on Twitter: “Is it necessary to sift flour in recipes even when it’s not called for?”
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11 Comments
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I sifted my flour for pancakes…. definitely made a difference.
Will definitely b sifting flour cuz my cakes come out way to thick. I like moist cakes not thick and dry🙂👍
It basically filters the flour , adds some oxygen to flour. Give it a try.
The background noise is so distracting that I have to listen to it 3x to understand what she was saying. But good to know that I don't have sift flour at every recipe.
I would suggest sifting flour just in case any yucky debris (eggs, larvae, skeletons) got through the manufacturing process. Wheat is a plant after all.
And always measure by weight/mass.
Flour stones
Yeah I don’t get it, why not measure by weight?
And if your not folding into something delicate (like egg whites), what does sifting matter? It’s gonna get mixed with the liquids… I don’t get it. (I’ve heard that sifting is still around from the old days where you had to worry about lumps/clumps, but in most if not all cases, we don’t have that issue nowadays …)
But what's the point of sifting though? Doesn't seem to do anything?
i wonder if all their cycles are in sync.
Grrr… In my America's test kitchen cook book.. it doesn't mentioning anything about sifting for a pie crust. But a lot of people do. Newbie here and I'm struggling to find an answer.
One more reason that measuring by weight is so much more accurate.