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I gave up sifting flour a long time ago, when I watched a friend of mine, a professional cook, make a cake and simply stir the dry ingredients with a wooden spoon. Yeah, you wouldn't want to bite into a hard chunk of baking powder, so I guess sifting would eliminate that possibility.
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www.straightdope.com/columns/read/1635/whats-the-purpos...
www.straightdope.com/columns/read/1635/whats-the-purpose-of-sifting-flour
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Sifting adds air to your measure. Also, when I was in a baking class we did experiments taking a cup scoop directly into a container of flour, and then using a smaller scoop to pour into the cup scoop.
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www.seriouseats.com/talk/2007/10/when-a-baking-recipe-a...
www.seriouseats.com/talk/2007/10/when-a-baking-recipe-asks-for-xx-cups-of-sift.html
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In part, older recipes called for sifting because flour was coarser than it is now and it really did adversely affect texture and crumb. Also, in many cases, especially for a more ... (Flour, baking powder, soda, salt, spices etc.) For anything I am beating more, or is less sensitive to small texture changes I don't.
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www.seriouseats.com/talk/2009/05/do-you-sift-flour.html
www.seriouseats.com/talk/2009/05/do-you-sift-flour.html
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Bread recipes (what I do most) often call for flour by weight, rather than volume. This reduces the liklihood of differences from such variables as the method of scooping flour. Sifting flour introduces a substantial amount of air. ... Sift together flour, baking powder, and salt; add flour mixture to butter mixture,
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www.discusscooking.com/forums/f10/baking-sifted-flour-v...
www.discusscooking.com/forums/f10/baking-sifted-flour-vs-flour-sifted-26018.html
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If you mix the ingredients with a spoon, scraping the bottom of the strainer, the flour, sugar, salt and baking powder/soda will all go through the strainer together. ... I would like to add my two cents to the flour-sifting discussion. I always sift...its the obsessive part of me that feels that flour should be aerated.
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www.realbakingwithrose.com/2006/03/is_it_really_necessa...
www.realbakingwithrose.com/2006/03/is_it_really_necessary_to_sift.html
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Use a sieve. This is the easiest way and you can sift all of your dry ingredients (baking powder, baking soda or salt) into a bowl or onto waxed paper. ... Sifting flour is an old-fashioned technique rarely used in modern baking as today's flour is pre-sifted. Here are three methods of sifting:
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www.wikihow.com/Sift-Flour
www.wikihow.com/Sift-Flour
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(If your recipe calls for 1 cup sifted flour this means you sift the flour before measuring. However, if the recipe calls for 1 cup flour, sifted this means you sift the flour after measuring.) Sifting flour removes lumps and aerates it so that when liquid is added the dry ingredients will be fully moistened. ... easter baking...
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www.joyofbaking.com/flour.html
www.joyofbaking.com/flour.html
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This wheat characteristic has the greatest impact of all three on baking qualities of the flour produced. Hard wheat flours have a medium to high protein content and stronger gluten-forming proteins than sift wheat. ... The particles of endosperm are graded through the sifting process, according to size, and are sent to...
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www.pastryitems.com/baking_information.htm
www.pastryitems.com/baking_information.htm
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If you want to substitute cake flour for all purpose, use 2 cups of cake flour plus 2 tablespoons (2 cups + 2 tbsp). If you do decide to use this sub, treat the all purpose flour just as you would cake flour (sifting before measuring, etc.). ... I have a baking question. I decided to substitute a portion of the AP flour...
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bakingbites.com/2007/05/subbing-all-purpose-flour-for-c...
bakingbites.com/2007/05/subbing-all-purpose-flour-for-cake-flour/
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