Sifting Flour - What Good Does It Do?
I've seen recipes calling for "sifted flour". Would someone mind telling
me what good it does? I can honestly tell no difference in the final
recipe whether the flour was sifted or not. Furthermore, I look at flour
in a mixing bowl, then sift it, then run my hand around in it and it looks
again like it's never been sifted.
So why do people sift?
Damaeus
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