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    « Taste Canada | Main | The New "Potato/Potahto" »

    Jul 13, 2005

    Comments

    Does anyone sift ready made pancake mix?

    Interesting article, thanks for that. I was always wondering why i should sift the flour, though usually I don't. Under certain circumstances the reason for sifting due to flour impurities has a point.

    Not following the sifting instructions never really affected the outcome. Since wheather conditions influence the behaviour of the flour and the type of flour used, there are often adjustments to make. So it is a better guide to watch how the dough behaves and then adjust. Since ten years we live by approximate amounts and amounts in relation to one anothr and it works well.

    Accidents happen due to forgetting baking powder or not allowing yeast dough the time to rise properly, or sticking to the amounts but using heavier flours :)

    How do you measure it after it is sifted? I can only figure out how to measure it before. (I'm sifting into a big bowl- it would be so messy to then put it back into the measuring cup!)
    ---------------
    See http://www.kitchensavvy.com/journal/2012/07/flour-sifting-101.html

    Another good reason to sift is most flour and cereals get flour beetles in them at some time or another, they are a major pest problem in mills and it's impossible to get rid of of them all, so sifting ensures you don't accidently get more insect protien in your diet.

    Thanks so much

    Find out how much by weight and go with that. That's how the bakers do it, as humidity affects it as well.

    I sifted my flour (actually I sifted twice because I wanted my pound cake to have a light, fine texture) and then measured the amount called for in recipe. It seems to be taking forever for the cake to cook thoroughly--for toothpick inserted to come out clean and dry. I thought perhaps it was because I had too much batter, i.e., too much flour, due to my sifting. If I'm understanding the explanation of flour measured AFTER sifting, however, I don't think my sifting caused an over-abundance of flour/batter? ...Perhaps I just need a much bigger Bundt pan... :-)

    Thanks! I made a Birthday cake the other day. It was beautiful, but the cake was really dense. I didn't sift the flour!

    I never knew the difference until I read this!
    Might explain why my stuff turns out like crap most of the time. :)

    thanks a ton for the info guys:)

    If my recipe calls for 2 cups of flour... then I sift it-- I have well over two cups... do I use it all or just take out the two cups after sifting... this is my confusion now in sifting flour !!

    Thank you for this very informative page. I have a bread recipe calling for “partially” sifted and “sifted” flour. After reading your page on "sifting" flour, I am more confident in getting a better first result.

    Thank you
    Ken Vetter

    Thanks for this info Dave. I usually use the scoop and level method but never stirred the flour before. Will try the stirring and see what it does for my cakes

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