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I used to sift flour every single time like it was a rule or something
For years I sifted flour for everything, even cookies and brownies where it does nothing. I picked it up from my mom who learned from her mom I think. Then last summer I was making a cake for my niece's birthday in Austin and forgot to sift halfway through. I just dumped the flour in and stirred it up. The cake came out exactly the same, no lumps no difference. Now I only sift if a recipe specifically calls for it, like for angel food cake. Has anyone else ditched a step they thought was essential and realized it was just extra work?
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holly_henderson861mo ago
Respectfully disagree, sifting makes a real difference for lighter cakes.
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lopez.karen1mo ago
Pretty sure 90% of baking traditions are just passed down without anyone testing if they actually matter. You proved it to yourself so that's what counts.
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