19
I used to sift flour like a maniac for every single bake
I mean, I thought it was crucial. Like sifting was this sacred step. Then last week I was making a batch of cookies at 11pm and forgot to sift the flour. They came out exactly the same. Fluffy, even crumb, no lumps. So I tested it the next day with a cake and same thing. Now I only sift if I'm mixing dry ingredients with something clumpy like cocoa powder. Anyone else do extra steps for years that turned out to be unnecessary?
2 comments