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Used to sift flour every single time for cakes, now I skip it completely except for one recipe
For years I sifted flour for every cake I made because that's what my grandma taught me. Changed my approach about 2 years ago after I forgot to sift for a chocolate cake and it came out exactly the same. Turns out modern flour is way finer than what they had back then. Now I only sift when I make angel food cake because that one actually needs it for the air. Has anyone else stopped doing this and noticed zero difference?
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ivan4625d ago
Oh man, that's exactly what I found too. I used to sift for everything because I thought it was some magic trick for fluffy cakes, but after a few years of trying it both ways I honestly can't tell the difference either. Modern flour is so processed and fine out of the bag that sifting feels like extra work for no reason now. Maybe for really old recipes from the 1950s or earlier it still matters because the flour was more coarse back then, but for anything modern I'd rather just whisk it in the bowl and save myself a dirty sifter to wash.
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lee.cora5d ago
Yeah exactly! I still sift for like, cakes where you cream butter and sugar together because it feels like it blends easier. But for anything where you're just mixing dry stuff with wet, I swear whisking gives you the same result. People get so hung up on those old school baking steps and half of them don't even apply anymore. It's just one less dish to wash at the end of the day.
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