In article >,
Damaeus > wrote:

> 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?

To incoroprate air into the flour. If the dough/batter is treated
gently, the end result may be a little lighter.

In the old days, sifting also removed bugs.

Miche

--
Electricians do it in three phases