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