Sifting Flour - Is it Necessary?

"Sqwertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anybody sift flour any more? I remember a point in time
(early 80's?) where a lot of the flour on the shelves said
"Pre-sifted", but now I don't see that any more, but then again,
I don't see flour sifters on sale in any of the kitchenware
stores either. Is this the same kind of transition that has
happened from regular to unleaded gas - it just happened
gradually and is now assumed to be unleaded?

I don't see it called for in many modern recipes anymore either.
So, is all flour "pre-sifted" nowadays, or are we just getting
lazy?

Somebody brought up the fact that sifting changes the
weight/volume of the flour, which I'm sure it does. It sure does
seem like these U.S. measurements calling for "1 cup of flour"
sure can vary tremendously from recipes calling for flour by
weighted measurements, considering all the variables.

-sw

Per JOC, 1 cup of unsifted flour weighs about 5 ounces. 1 cup of sifted
flour weighs about 4 ounces. That's enough of a difference to mess up a cake
recipe. In a baking book I got from the library last year, it said
commercial bakeries will measure flour by weight, not by volume, so sifting
isn't important.

"Sqwertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anybody sift flour any more? I remember a point in time
(early 80's?) where a lot of the flour on the shelves said
"Pre-sifted", but now I don't see that any more, but then again,
I don't see flour sifters on sale in any of the kitchenware
stores either. Is this the same kind of transition that has
happened from regular to unleaded gas - it just happened
gradually and is now assumed to be unleaded?

I don't see it called for in many modern recipes anymore either.
So, is all flour "pre-sifted" nowadays, or are we just getting
lazy?

Somebody brought up the fact that sifting changes the
weight/volume of the flour, which I'm sure it does. It sure does
seem like these U.S. measurements calling for "1 cup of flour"
sure can vary tremendously from recipes calling for flour by
weighted measurements, considering all the variables.

-sw

Per JOC, 1 cup of unsifted flour weighs about 5 ounces. 1 cup of sifted
flour weighs about 4 ounces. That's enough of a difference to mess up a cake
recipe. In a baking book I got from the library last year, it said
commercial bakeries will measure flour by weight, not by volume, so sifting
isn't important.

JoeSpareBedroom said:

Per JOC, 1 cup of unsifted flour weighs about 5 ounces. 1 cup of sifted
flour weighs about 4 ounces. That's enough of a difference to mess up a cake
recipe. In a baking book I got from the library last year, it said
commercial bakeries will measure flour by weight, not by volume, so sifting
isn't important.

There must be another reason for sifting, otherwise recipes would
just call for less unsifted flour (or more sifted flour).

-sw

JoeSpareBedroom said:

Per JOC, 1 cup of unsifted flour weighs about 5 ounces. 1 cup of sifted
flour weighs about 4 ounces. That's enough of a difference to mess up a cake
recipe. In a baking book I got from the library last year, it said
commercial bakeries will measure flour by weight, not by volume, so sifting
isn't important.

There must be another reason for sifting, otherwise recipes would
just call for less unsifted flour (or more sifted flour).

-sw

"Sqwertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

Per JOC, 1 cup of unsifted flour weighs about 5 ounces. 1 cup of sifted
flour weighs about 4 ounces. That's enough of a difference to mess up a
cake
recipe. In a baking book I got from the library last year, it said
commercial bakeries will measure flour by weight, not by volume, so
sifting
isn't important.

There must be another reason for sifting, otherwise recipes would
just call for less unsifted flour (or more sifted flour).

-sw

It's done to try and compensate for the fact that flour settles during
shipping & storage. Since you and I can't accurately and conveniently
determine how much it has settled, the only option for some recipes is to
sift. It's most important for recipes which require precision, like cakes.
For bread you knead by hand, it's not as important, since recipes generally
give you a starting point (x cups of flour), and say to add very small
amounts until you achieve a certain consistency.

If you successfully use a cake recipe that does NOT call for sifting, you
got lucky. You might not the next time around. And, you should be wary of
any cookbook whose cake recipes never mention sifting.

This is the explanation, and there is no other.

"Sqwertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

Per JOC, 1 cup of unsifted flour weighs about 5 ounces. 1 cup of sifted
flour weighs about 4 ounces. That's enough of a difference to mess up a
cake
recipe. In a baking book I got from the library last year, it said
commercial bakeries will measure flour by weight, not by volume, so
sifting
isn't important.

There must be another reason for sifting, otherwise recipes would
just call for less unsifted flour (or more sifted flour).

-sw

It's done to try and compensate for the fact that flour settles during
shipping & storage. Since you and I can't accurately and conveniently
determine how much it has settled, the only option for some recipes is to
sift. It's most important for recipes which require precision, like cakes.
For bread you knead by hand, it's not as important, since recipes generally
give you a starting point (x cups of flour), and say to add very small
amounts until you achieve a certain consistency.

If you successfully use a cake recipe that does NOT call for sifting, you
got lucky. You might not the next time around. And, you should be wary of
any cookbook whose cake recipes never mention sifting.

This is the explanation, and there is no other.

JoeSpareBedroom said:

This is the explanation, and there is no other.

I'm still very skeptical.

-sw

JoeSpareBedroom said:

This is the explanation, and there is no other.

I'm still very skeptical.

-sw

"Sqwertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

This is the explanation, and there is no other.

I'm still very skeptical.

-sw

I know, but that's the story. Which part do you have doubts about? I mean,
think about it. Seriously.

"Sqwertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

This is the explanation, and there is no other.

I'm still very skeptical.

-sw

I know, but that's the story. Which part do you have doubts about? I mean,
think about it. Seriously.

Sqwertz said:

Does anybody sift flour any more? I remember a point in time
(early 80's?) where a lot of the flour on the shelves said
"Pre-sifted", but now I don't see that any more, but then again,
I don't see flour sifters on sale in any of the kitchenware
stores either. Is this the same kind of transition that has
happened from regular to unleaded gas - it just happened
gradually and is now assumed to be unleaded?

I don't see it called for in many modern recipes anymore either.
So, is all flour "pre-sifted" nowadays, or are we just getting
lazy?

Somebody brought up the fact that sifting changes the
weight/volume of the flour, which I'm sure it does. It sure does
seem like these U.S. measurements calling for "1 cup of flour"
sure can vary tremendously from recipes calling for flour by
weighted measurements, considering all the variables.

-sw

The only time I actually sift the flour is when I'm making an angel
food cake. Usually I just stir the flour around a bit to fluff it up
and then lightly spoon it into the measuring cup and level it off with
a straight edge.

Sqwertz said:

Does anybody sift flour any more? I remember a point in time
(early 80's?) where a lot of the flour on the shelves said
"Pre-sifted", but now I don't see that any more, but then again,
I don't see flour sifters on sale in any of the kitchenware
stores either. Is this the same kind of transition that has
happened from regular to unleaded gas - it just happened
gradually and is now assumed to be unleaded?

I don't see it called for in many modern recipes anymore either.
So, is all flour "pre-sifted" nowadays, or are we just getting
lazy?

Somebody brought up the fact that sifting changes the
weight/volume of the flour, which I'm sure it does. It sure does
seem like these U.S. measurements calling for "1 cup of flour"
sure can vary tremendously from recipes calling for flour by
weighted measurements, considering all the variables.

-sw

The only time I actually sift the flour is when I'm making an angel
food cake. Usually I just stir the flour around a bit to fluff it up
and then lightly spoon it into the measuring cup and level it off with
a straight edge.

Sqwertz said:

JoeSpareBedroom said:

Per JOC, 1 cup of unsifted flour weighs about 5 ounces. 1 cup of sifted
flour weighs about 4 ounces. That's enough of a difference to mess up a cake
recipe. In a baking book I got from the library last year, it said
commercial bakeries will measure flour by weight, not by volume, so sifting
isn't important.

There must be another reason for sifting, otherwise recipes would
just call for less unsifted flour (or more sifted flour).

In old flour, weevil larvae will be present which are
larger than the holes in the flour sifter.

Sqwertz said:

JoeSpareBedroom said:

Per JOC, 1 cup of unsifted flour weighs about 5 ounces. 1 cup of sifted
flour weighs about 4 ounces. That's enough of a difference to mess up a cake
recipe. In a baking book I got from the library last year, it said
commercial bakeries will measure flour by weight, not by volume, so sifting
isn't important.

There must be another reason for sifting, otherwise recipes would
just call for less unsifted flour (or more sifted flour).

In old flour, weevil larvae will be present which are
larger than the holes in the flour sifter.

JoeSpareBedroom said:

"Sqwertz" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

On Thu, 08 Nov 2007 22:23:05 GMT, JoeSpareBedroom wrote:

Quoted message said:

Quoted message said:

Per JOC, 1 cup of unsifted flour weighs about 5 ounces. 1 cup of sifted
flour weighs about 4 ounces. That's enough of a difference to mess up a
cake
recipe. In a baking book I got from the library last year, it said
commercial bakeries will measure flour by weight, not by volume, so
sifting
isn't important.

Quoted message said:

There must be another reason for sifting, otherwise recipes would
just call for less unsifted flour (or more sifted flour).

Quoted message said:

-sw

It's done to try and compensate for the fact that flour settles during
shipping & storage. Since you and I can't accurately and conveniently
determine how much it has settled, the only option for some recipes is to
sift. It's most important for recipes which require precision, like cakes.
For bread you knead by hand, it's not as important, since recipes generally
give you a starting point (x cups of flour), and say to add very small
amounts until you achieve a certain consistency.

If you successfully use a cake recipe that does NOT call for sifting, you
got lucky. You might not the next time around. And, you should be wary of
any cookbook whose cake recipes never mention sifting.

This is the explanation, and there is no other.

Nonsense.

Most flour on the market today is presifted, requiring only that it be
stirred, then spooned into a measuring cup and leveled off... BUT real
bakers never measure flour by volume, they measure the same way it's
sold, by weight. Years ago the most important reason to sift flour
was to remove all types of foreign matter; schmutz/creepy crawlies,
bits of stone grit from mill wheels.... but today stainless steel
grinding wheels are used, milling operations are scrupulously clean,
and it's exceedingly rare to find bugs in fresh flour.. Flour weight
and volume is somewhat dependant on humidity but fortunately exact
flour measurement is not (um, scratch that) NEVER necessary.
Experienced bakers can tell if a mixture is correct more by feel,
observation, and even by the sound produced from a dough/batter
slapping the mixer bowl from accross the room than by precise
measurement... a certain quantity (benche flour) is always held back
and added later as needed Those who don't use a kitchen scale and
measure flour by volume instead can't possibly bake very well.

Sheldon

JoeSpareBedroom said:

"Sqwertz" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

On Thu, 08 Nov 2007 22:23:05 GMT, JoeSpareBedroom wrote:

Quoted message said:

Quoted message said:

Per JOC, 1 cup of unsifted flour weighs about 5 ounces. 1 cup of sifted
flour weighs about 4 ounces. That's enough of a difference to mess up a
cake
recipe. In a baking book I got from the library last year, it said
commercial bakeries will measure flour by weight, not by volume, so
sifting
isn't important.

Quoted message said:

There must be another reason for sifting, otherwise recipes would
just call for less unsifted flour (or more sifted flour).

Quoted message said:

-sw

It's done to try and compensate for the fact that flour settles during
shipping & storage. Since you and I can't accurately and conveniently
determine how much it has settled, the only option for some recipes is to
sift. It's most important for recipes which require precision, like cakes.
For bread you knead by hand, it's not as important, since recipes generally
give you a starting point (x cups of flour), and say to add very small
amounts until you achieve a certain consistency.

If you successfully use a cake recipe that does NOT call for sifting, you
got lucky. You might not the next time around. And, you should be wary of
any cookbook whose cake recipes never mention sifting.

This is the explanation, and there is no other.

Nonsense.

Most flour on the market today is presifted, requiring only that it be
stirred, then spooned into a measuring cup and leveled off... BUT real
bakers never measure flour by volume, they measure the same way it's
sold, by weight. Years ago the most important reason to sift flour
was to remove all types of foreign matter; schmutz/creepy crawlies,
bits of stone grit from mill wheels.... but today stainless steel
grinding wheels are used, milling operations are scrupulously clean,
and it's exceedingly rare to find bugs in fresh flour.. Flour weight
and volume is somewhat dependant on humidity but fortunately exact
flour measurement is not (um, scratch that) NEVER necessary.
Experienced bakers can tell if a mixture is correct more by feel,
observation, and even by the sound produced from a dough/batter
slapping the mixer bowl from accross the room than by precise
measurement... a certain quantity (benche flour) is always held back
and added later as needed Those who don't use a kitchen scale and
measure flour by volume instead can't possibly bake very well.

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

"Sqwertz" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

On Thu, 08 Nov 2007 22:23:05 GMT, JoeSpareBedroom wrote:

Quoted message said:

> Per JOC, 1 cup of unsifted flour weighs about 5 ounces. 1 cup of
> sifted
> flour weighs about 4 ounces. That's enough of a difference to mess up
> a
> cake
> recipe. In a baking book I got from the library last year, it said
> commercial bakeries will measure flour by weight, not by volume, so
> sifting
> isn't important.

Quoted message said:

There must be another reason for sifting, otherwise recipes would
just call for less unsifted flour (or more sifted flour).

Quoted message said:

-sw

It's done to try and compensate for the fact that flour settles during
shipping & storage. Since you and I can't accurately and conveniently
determine how much it has settled, the only option for some recipes is to
sift. It's most important for recipes which require precision, like
cakes.
For bread you knead by hand, it's not as important, since recipes
generally
give you a starting point (x cups of flour), and say to add very small
amounts until you achieve a certain consistency.

If you successfully use a cake recipe that does NOT call for sifting, you
got lucky. You might not the next time around. And, you should be wary of
any cookbook whose cake recipes never mention sifting.

This is the explanation, and there is no other.

Nonsense.

Most flour on the market today is presifted,.....

OK. Why do you think the manufacturers sift the flour?

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

"Sqwertz" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

On Thu, 08 Nov 2007 22:23:05 GMT, JoeSpareBedroom wrote:

Quoted message said:

> Per JOC, 1 cup of unsifted flour weighs about 5 ounces. 1 cup of
> sifted
> flour weighs about 4 ounces. That's enough of a difference to mess up
> a
> cake
> recipe. In a baking book I got from the library last year, it said
> commercial bakeries will measure flour by weight, not by volume, so
> sifting
> isn't important.

Quoted message said:

There must be another reason for sifting, otherwise recipes would
just call for less unsifted flour (or more sifted flour).

Quoted message said:

-sw

It's done to try and compensate for the fact that flour settles during
shipping & storage. Since you and I can't accurately and conveniently
determine how much it has settled, the only option for some recipes is to
sift. It's most important for recipes which require precision, like
cakes.
For bread you knead by hand, it's not as important, since recipes
generally
give you a starting point (x cups of flour), and say to add very small
amounts until you achieve a certain consistency.

If you successfully use a cake recipe that does NOT call for sifting, you
got lucky. You might not the next time around. And, you should be wary of
any cookbook whose cake recipes never mention sifting.

This is the explanation, and there is no other.

Nonsense.

Most flour on the market today is presifted,.....

OK. Why do you think the manufacturers sift the flour?

In article <[email hidden]>,

Sqwertz said:

Does anybody sift flour any more? I remember a point in time
(early 80's?) where a lot of the flour on the shelves said
"Pre-sifted", but now I don't see that any more, but then again,
I don't see flour sifters on sale in any of the kitchenware
stores either.

Huh. I do.

Miche

--
Electricians do it in three phases