Is there really an advantage to sifting flour that I bought that was labeled 'sifted'?
What is the purpose of sifting dry ingredients (esp. with flour)? I heard in one place that it was because this is the best way to mix them well. I heard somew
I'm at the point where I will completely avoid certain recipes simply because they require sifting and I find it incredibly tedious. Is there a better method? A
We've talked about methods for sifting flour (How can I make sifting easier?), and the purposes of sifting (What is the purpose of sifting dry ingredients?). H
I am making mini quick breads for Christmas. The recipe calls for 3 cups of flour. Do I need to sift the flour? If so, should I sift it before or after measur
I have an inexpensive flour sifter that just has wire mesh and a little hand-crank (like one of these 1, 2.) It has cup markings on the side ("one cup," "two c
I've been experimenting with almond flour for baking bread because I have a hard time digesting starches. I've progressed to the point where my bread made from
Some recipes suggest to sift the dry ingredients while some others say whisk the dry ingredients. Do they have the same effect?
What is the exact meaning of the phrase 'sift together'? If I need to 'sift together' flour, baking power, baking soda, and salt, does that mean put each one in
I notice that for recipes that call to sift the dry ingredients, most usually cakes or cupcakes, there is a noticeable difference in the batter after the wets h