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My old boss in Toledo told me to quit sifting flour and I think he's wrong
I worked under a head baker named Ray at a shop on Adams Street in Toledo back in 2019, and he used to say sifting was a waste of time since modern flour is already fine. I took that as gospel for the next 4 years, but last weekend I made two batches of biscuits side by side, one sifted and one not, and the sifted batch rose noticeably higher with a cleaner crumb. Your mileage may vary depending on your flour brand, but I'm not skipping it anymore. Has anyone else tested this themselves, and did you get a real difference or was it just in my head?
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