Sifting flour...

[Dana-MMH]

When a recipe says to sift flour, do you? My sifter got caught in the dishwasher and I have never replaced it over a year ago. So I never sift when told to. Should I? Everything seems to be coming out just fine. Is it true that most flour now a days is already sifted?

[Deborah1]

Dana, if the recipe calls for sifted flour, then yes I do sift. I also sift for any baked goods. For example, I'll sift the flour, baking powder, salt and cinnamon all together. I feel that it gets distributed more evenly that way.

I gave up years ago on the commercial flour sifters. I'm a food tv nut and I noticed everyone was using a mesh strainer to sift with. What an ingenious idea. So I went to the dollar store and picked one up for a buck and it's worked great for me.

I sift over a piece of waxed paper, just dumping the flour and what not in, then lightly bumping the strainer on the side, your done in seconds. Then you can just lift the paper up and dump it all in the bowl, or add gradually and then toss.

[MEAN CHEF]

Quote:

When a recipe says to sift flour, do you? My sifter got caught in the dishwasher and I have never replaced it over a year ago. So I never sift when told to. Should I? Everything seems to be coming out just fine. Is it true that most flour now a days is already sifted?

I always sift unless am making bread. Just use a strainer into the bowl.

[Spoongal]

Shhh--don't tell anyone, but I haven't sifted flour (or any dry ingredients) for the past 20 years. Only time I make an exception is if the flour is particularly lumpy. I measure my flour a bit short--not quite a full cup, and I give the dry ingredients a quick mix with a whisk. Haven't had a problem yet, and hasn't kept me from winning a whole bunch of state fair blue ribbons over the years.

[Dana-MMH]

Great tips thanks so much.
LOL Spoongal me either.

[Lennie]

Quote:

Shhh--don't tell anyone, but I haven't sifted flour (or any dry ingredients) for the past 20 years. Only time I make an exception is if the flour is particularly lumpy.

LOL Sounds like me; I can't recall the last time I sifted flour, but I definitely would if I thought it needed it.

However, I always sift my icing sugar through a sieve; usually cocoa, too.

[Bergy]

Many old recipes say to sift the flour however, today, the flour is very different than years ago and does not have the lumps that were common place then. I don't know what is done differently but it produces a smoother, free flowing flour that usually does not require sifting. I rarely sift my flour unless I can see a specific reason to do it,

[Sue Lau]

Here is an excellent reason to sift:

http://ohioline.osu.edu/hyg-fact/2000/2087.html

[Bergy]

Quote:

Here is an excellent reason to sift:

http://ohioline.osu.edu/hyg-fact/2000/2087.html

I just gave up flour!!

[MEAN CHEF]

Quote:

Here is an excellent reason to sift:

http://ohioline.osu.edu/hyg-fact/2000/2087.html

Not to mention the texture of all of your baked goods will improve if you sift.

[spatchcock]

[quote]

Quote:

Here is an excellent reason to sift:

http://ohioline.osu.edu/hyg-fact/2000/2087.html

AUGHAUGHAUGH!!!!
I have the biggest case of heebie-jeebies now after looking at those pictures....eeeeeeeeekkkkk....
I will definitely sift now, too. I do have a wire strainer, but I don't use it that much to sift unless I'm making something complicated...(or something that *I* think is complicated )

[Dana-MMH]

Ewwwww that is disgusting. Yuck, who would of thought. Guess I'll have to sift now