The Baking Step You Can (Pretty Much Always) Skip

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The Baking Step You Can (Pretty Much Always) Skip
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And even better, you won't have to wash your fine-mesh sieve.

, I rarely call for sifting ingredients—and especially not flour. Why? Well, I think that sifting flour is often a waste of time.

Traditionally, recipes ask you to sift ingredients as a way to aerate them and guarantee consistency between cup measurements, since cups of unsifted flour will vary widely in weight depending on how tightly the flour was packed in the bag. Back in the day, when wheat milling techniques weren’t as streamlined as they are now, flour was ground to inconsistent sizes, which lead to temperamental results.

But modern techniques have improved significantly since then. Now, most commercial flour is refined and clump-free, meaning there’s no real need to sift it. That being said, take a look in the bag or container of flour before you start. If your flour has been sitting untouched for several months, then yeah, you’ll probably need to sift it.

But there’s a shortcut, too: Store your flour in a large, airtight container instead of its original bag. Use a fork or whisk to stir the flour before measuring it., by all means, sift your ingredients—it will make them less dense and easier to incorporate. But, if you’re working with a batter that can be mixed with an electric mixer, most of those flour clumps will likely work themselves out in the mixing process.

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