Cooking and Baking

Does Sifting the Flour/Dry Ingredients Really Make a Difference?

I'll admit right up front, I'm not a baker. A bag of flour usually lasts from Christmas to Christmas (as in cookies). But occasionally I am pressed into baking and I always get annoyed when a recipe calls for me to sift the flour or all dry ingredients together. Today I am making four buttermilk pies for a party. It calls for 3 Tablespoons of flour and a pinch of salt per pie, that I am to sift. I'll tell you right now, I didn't. It's a messy process with no discernible effect, that I can tell. This is a tiny bit of flour in a very liquidy pie filling. Even in other pastries where it is a major component, it gets all squished and compacted by the beaters anyway, doesn't it?

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed