Recipes

[avid shopper]

I don't do much scratch baking anymore.  I do sift baking mixes and sugar and anything dry I need to add.   I think it makes a better blend when mixing with the liquids.  

[RespectLife]

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@mildoo wrote:

I saw once on some cooking show that you don't really have to sift anymore since flour is so finely milled these days.  But,  if I come across a recipe that is from a recent publication and not an old recipe I still sift.  I use a fine strainer.

My mother was a wonderful baker and she never sifted and by the way she never used as much sugar as a recipe called for.  She always told me to hold back a little.

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@mildoo 

I disagree with them!

I was buying Aldi's flour and it isn't finely milled at all.  It is the brand I see the most flour lumps.

I switched to Great Value and it is better but definitely needs to be sifted.  Same with Wegman's label.

The price of Gold Medal/King Arthur ('top' brands) has gotten too high for my budget.

[wagirl]

I have sifted flour for my baking--usually if the other dry ingredients are lumpy,--- cocoa powder, baking soda, other flours even sugar. Don't like lumps in stuff. I think the texture is better. Can't stand big clumps of stuff in the finished product.

[tiny 2]

I'm a sifter.

[Rockycoast]

Yes, this scratch baker still sifts flour when called for in recipes.  Lightens the flour and gets out any lumps or things that should not be in the flour.