As in, you pull your baking staples from the pantry at least a couple times a month and make something delicious? If you answered "yes" to the above, chances are, the most commonly called for sifting action, you can more than likely skip.
When a recipe calls for sifting all-purpose flour, or sifting all-purpose flour along with the baking powder and soda, it's often unnecessary. If you're regularly using your baking supplies, there's a fairly slim chance that you'll be encountering clumps that won't be busted up in the mixing process. You'll more frequently see instructions to sift flour in older recipes say, a cake recipe passed down from your grandmother because of the way flour was processed decades ago.
However, in today's store-bought all-purpose flour, you aren't going to see the same kind of inherent clumpage. That said, if you're not going to sift, I would highly suggest you follow my advice about whisking up your flour before measuring it. Keeping your flour stored in a wide-mouthed, airtight container makes this incredibly easy. Now, I'm sorry to say that there will come times when you'd rather skip dirtying up your fine mesh sieve , but you shouldn't.
If you're a highly occasional baker and your flour sits untouched for months at a time, A. The longer flour rests in its container, the more prone it is to clumping.
You'll also want to bust out the sieve when you're working with ingredients that really are prone to detrimental clumping — in other words, powdered sugar and cocoa powder. Especially if you're using either of these ingredients in a frosting recipe, save yourself some heartache Nobody wants a lumpy frosting. The last occasion where you ought to go ahead and sift is when you're making a particularly light and airy batter, and the dry ingredients being as aerated as possible really matters.
You should. Powdered sugar is one ingredient that will meet your laziness with lumps. Rude the lumps not the laziness. It turned out pretty good, but I bet it would have been lighter if I had sifted or whisked the flour first. Thank you for the info!!
The main idea behind doing this is that whisking well aerates the flour, meaning you can avoid […]. Set aside. Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. My plans mostly involve you making an absolute mess of your kitchen with butter, flour, chopped pecans and chocolate chips.
Read More. Hi friends! The question is simple but the answer might surprise and can improve your home baking really quite a lot. There are enough people on the internet telling you to buy a lavender stand mixer or a set of rocks glasses for your father in law. Enough is enough. The Bakehouse is….
New Orleans Search. Do we rreeeaalllyyy have to sift the flour when baking? No, and yes. Previous Post Next Post. Comments Page 8 of 8. Trackbacks […] idea was coined by the incredible Joy the Baker. Leave a Reply Cancel reply Your email address will not be published.
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