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Used to sift flour every single time for cakes - now I only do it for angel food
Realized after 3 dry chocolate cakes that sifting doesn't fix overmixing. Just switched to whisking dry ingredients in a bowl and it saves me 5 minutes per batch. Has anyone else dropped steps like this and regretted it later?
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emerychen7d ago
Yeah, @evan_stone's right... whisking is fine for most things.
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evan_stone7d ago
Saw a baking science article that said sifting was way more important back when flour was lumpy and stored in barrels. These days it's mostly just for aerating which you can totally do with a whisk. I stopped sifting for most things too and nothing fell apart yet. My sister still insists on sifting for cookies and her cookies come out the same as mine so I think it's just habit at this point.
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