Debate: Should you always sift flour or is that a waste of time?

I baked for years without sifting flour until last month when I tried a cake recipe that called for it and the texture was way lighter. Now I'm wondering if sifting actually matters or if it's just a habit people won't let go of. What's your take on this?

3 comments

3 Comments

zaranelson10d agoMost Upvoted

wait but like, did you sift it once or twice? i feel like i see people double sifting and i wonder if that's actually making a difference or if they're just trying to look fancy lol

scott.alex10d ago

My mom always just did one sift and called it good, so I figured double sifting was just for show too honestly. But then I tried it last month when I made her birthday cake and the texture was noticeably lighter, like the flour felt airy instead of clumpy. That moth story is gross but it kinda proves the point that more sifting catches more stuff, even if its just peace of mind. I used to roll my eyes at people doing extra steps but now I get it, its not just about looking fancy there's actually a payoff.

wesley63910d ago

My cousin double sifts and once found a dead moth in the flour so maybe its not all for show lol.