Recipes

[snipsnapsnur]

Why would a recipe call for sifted flour if it didn't make a difference?  The measurement is different between sifted and unsifted.

[mildoo]

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.

[SloopJohnB]

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@mormel20 wrote:

When baking cakes I do not sift my flour. For those of you that do sift, do you think it actually makes a different in the finished product? If you think it really does matter I might try it next time. 

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@mormel20   I am a sifter.  I always have been so really I couldn't say if it makes a difference since I always have done it.  But I presume it does make a difference for the recipes to call for it.

[Franklinbell]

Yes I do.

[Sooner]

Nope.  Never sift.  I scoop with a spoon and pour gently back in the container.  Scoop gently (don't swipe and pack the flour in the cup) level off and use.

I have weighed it many times and that method (recommended by Zojirushi) gives you a very accurate measurement.  And modern milled flour down't need to be sifted.  

[ahoymate]

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@mormel20 wrote:

When baking cakes I do not sift my flour. For those of you that do sift, do you think it actually makes a different in the finished product? If you think it really does matter I might try it next time. 

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Contact: Kingarthurbaking.com. These bakers know their stuff.

[Kachina624]

I would sift the flour for a cake because an accurate measurement is important and you want a fine texture.  I don't bother with cookies or other things.

[Alsace Gal]

@mormel20 

I sift if the recipe calls for it. Also when I add salt, b.powder, salt and b.soda. I like it to be all mixed in. After I sift I let it set on the counter.

[ECBG]

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@mormel20 wrote:

When baking cakes I do not sift my flour. For those of you that do sift, do you think it actually makes a different in the finished product? If you think it really does matter I might try it next time. 

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@mormel20 

In most recipes the amount of all purpose and self rising flour has been sifted.  If you don't sift, your item will be dryer as not sifting adds almost 1/4-1/ C more flour.

Or buy cake flour in the box.  It doesn't have to be sifted.

[Carmie]

If the recipe calls for sifted flour, I will sift it.

I always weigh my ingredients when baking.  Depending on how the measuring cup is packed, you could be over or under the amount needed for baking.

Sifting helps keeps the flour light and not packed down so much in a measuring cup and  this helps get the correct measurement.

Baking is a science.  If you don't measure the ingredients correctly, your baked goods will fail.

Weighing on a scale is more precise than scooping into a measuring cup.

You should always airiate the flour, sugar and cocoa, baking power and  baking soda before you add the wet ingredients.