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Super Contributor
californiamomofthree
Posts: 397
Registered: ‎04-13-2010

Sifting questions

‎12-07-2011 01:56 PM

Hi ladies! I love to bake and I am told my items are quite good - many rave reviews and requests. Anyhoo, I've never gotten to the nitty-gritty on sifting. I made the beer bread posted on the recipe swap forum last weekend (it turned out great!), which calls for sifted flour specifically.

2 questions:

1) Does it make THAT much difference to sift the flour or not?

2) Can anyone recommend a good sifter? I have one that looks like a measuring cup. It's made of aluminum (I think) and it seemed to take FOR-EV-ER to sift 3 stinkin cups of flour. Is this normal? Or is my sifter just crummy and there's something better (mine is old) these days to use?

I greatly appreciate any and all replies. I'm sure there are some very experienced baking experts out there. I'm just your garden-variety baked goods lover that does it for a hobby. {#emotions_dlg.blush}

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