Greetings:

I bought one of those squeezy-handled, multi-screened flour sifters. It
took much too long to sift a cup of pastry flour PLUS it's pretty much
impossible to clean after using. And flour leaks out of a hole near the
handle.

So, what would you recommend for sifting flour? Is a strainer that I tap
with the palm of my hand the best way? A sifter with a hand crank? What
do you think?

Thanks!!

Jeff

"Jeff Bernstein" > wrote in message
...
> Greetings:
>
> I bought one of those squeezy-handled, multi-screened flour sifters. It
> took much too long to sift a cup of pastry flour PLUS it's pretty much
> impossible to clean after using. And flour leaks out of a hole near the
> handle.
>
> So, what would you recommend for sifting flour? Is a strainer that I tap
> with the palm of my hand the best way? A sifter with a hand crank? What
> do you think?
>
> Thanks!!
>
> Jeff

Not sifting flour at all? I used to have a sifter, then I lost it. (moved
a couple of times.) I never bought a new one. I have a wire-strainer that
I probably could use by tapping on it, but most of the time, I just throw my
flour in the way it is.

Dawn

"Jeff Bernstein" > wrote in message
...
> Greetings:
>
> I bought one of those squeezy-handled, multi-screened flour sifters. It
> took much too long to sift a cup of pastry flour PLUS it's pretty much
> impossible to clean after using. And flour leaks out of a hole near the
> handle.
>
> So, what would you recommend for sifting flour? Is a strainer that I tap
> with the palm of my hand the best way? A sifter with a hand crank? What
> do you think?
>
> Thanks!!
>
> Jeff

Not sifting flour at all? I used to have a sifter, then I lost it. (moved
a couple of times.) I never bought a new one. I have a wire-strainer that
I probably could use by tapping on it, but most of the time, I just throw my
flour in the way it is.

Dawn

On Fri, 30 Jul 2004 02:06:13 GMT, Jeff Bernstein
> wrote:

> Is a strainer that I tap
> with the palm of my hand the best way?

Frankly, that's the best way I've found and I'm probably old
enough to be your mother...


Practice safe eating - always use condiments

On Fri, 30 Jul 2004 02:06:13 GMT, Jeff Bernstein
> wrote:

> Is a strainer that I tap
> with the palm of my hand the best way?

Frankly, that's the best way I've found and I'm probably old
enough to be your mother...


Practice safe eating - always use condiments

A shot rang out! And said:
> On Fri, 30 Jul 2004 02:06:13 GMT, Jeff Bernstein
> > wrote:
>
> > Is a strainer that I tap
> > with the palm of my hand the best way?
>
> Frankly, that's the best way I've found and I'm probably old
> enough to be your mother...

Age aside, that's my favorite method too...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

A shot rang out! And said:
> On Fri, 30 Jul 2004 02:06:13 GMT, Jeff Bernstein
> > wrote:
>
> > Is a strainer that I tap
> > with the palm of my hand the best way?
>
> Frankly, that's the best way I've found and I'm probably old
> enough to be your mother...

Age aside, that's my favorite method too...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

"Jeff Bernstein" > wrote in message
...

> So, what would you recommend for sifting flour? Is a strainer that I tap
> with the palm of my hand the best way? A sifter with a hand crank? What
> do you think?

I use a beat up sifter that's been in the family for decades. It has a
shifty arm that slides in an arc across a single screen in the bottom as the
handle is wagged back and forth. This has much more throughput than the
squeezy kind. One with a crank that sweeps a loop of wire over a single
bottom screen would prolly give you a pretty good throughput as well. Good
contact between the sweeper and the screen is needed because it pushes the
flour, sugar, whatever through the screen instead of just agitating it in
hopes that some of it will decide to fall through.

"Jeff Bernstein" > wrote in message
...

> So, what would you recommend for sifting flour? Is a strainer that I tap
> with the palm of my hand the best way? A sifter with a hand crank? What
> do you think?

I use a beat up sifter that's been in the family for decades. It has a
shifty arm that slides in an arc across a single screen in the bottom as the
handle is wagged back and forth. This has much more throughput than the
squeezy kind. One with a crank that sweeps a loop of wire over a single
bottom screen would prolly give you a pretty good throughput as well. Good
contact between the sweeper and the screen is needed because it pushes the
flour, sugar, whatever through the screen instead of just agitating it in
hopes that some of it will decide to fall through.

On Fri, 30 Jul 2004 02:06:13 GMT, Jeff Bernstein
> wrote:

>Greetings:
>
>I bought one of those squeezy-handled, multi-screened flour sifters. It
>took much too long to sift a cup of pastry flour PLUS it's pretty much
>impossible to clean after using. And flour leaks out of a hole near the
>handle.
>
>So, what would you recommend for sifting flour? Is a strainer that I tap
>with the palm of my hand the best way? A sifter with a hand crank? What
>do you think?
>
>Thanks!!
>
>Jeff

Howdy,

For me, the question is not "how" but, "why."

Unless you are grinding it yourself, it is very likely to be
pre-sifted.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Fri, 30 Jul 2004 02:06:13 GMT, Jeff Bernstein
> wrote:

>Greetings:
>
>I bought one of those squeezy-handled, multi-screened flour sifters. It
>took much too long to sift a cup of pastry flour PLUS it's pretty much
>impossible to clean after using. And flour leaks out of a hole near the
>handle.
>
>So, what would you recommend for sifting flour? Is a strainer that I tap
>with the palm of my hand the best way? A sifter with a hand crank? What
>do you think?
>
>Thanks!!
>
>Jeff

Howdy,

For me, the question is not "how" but, "why."

Unless you are grinding it yourself, it is very likely to be
pre-sifted.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

I use my dollar store metal strainer basket for sifting flour.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

I use my dollar store metal strainer basket for sifting flour.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

We bought one of those squeeze handle jobs because my husband decided that
sifted flour was the way to go. After succeeding in getting flour all over
the kitchen, with little where it was meant to be we now tend to use the
strainer or don't bother at all.

"Jeff Bernstein" > wrote in message
...
> Greetings:
>
> I bought one of those squeezy-handled, multi-screened flour sifters. It
> took much too long to sift a cup of pastry flour PLUS it's pretty much
> impossible to clean after using. And flour leaks out of a hole near the
> handle.
>
> So, what would you recommend for sifting flour? Is a strainer that I tap
> with the palm of my hand the best way? A sifter with a hand crank? What
> do you think?
>
> Thanks!!
>
> Jeff

In article >,
Jeff Bernstein > wrote
> So, what would you recommend for sifting flour? Is a strainer that I tap
> with the palm of my hand the best way? A sifter with a hand crank? What
> do you think?
>
> Thanks!!
>
> Jeff

I have an old sifter with a hand crank. It holds about 4 cups. I
wouldn't trade it for anything. Not sure I'd buy a sifter now if I
didn't already have one -- a wire whisk through a bowl of flour (before
measuring) would do about the same thing - aerate it a bit.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

In article >,
Jeff Bernstein > wrote
> So, what would you recommend for sifting flour? Is a strainer that I tap
> with the palm of my hand the best way? A sifter with a hand crank? What
> do you think?
>
> Thanks!!
>
> Jeff

I have an old sifter with a hand crank. It holds about 4 cups. I
wouldn't trade it for anything. Not sure I'd buy a sifter now if I
didn't already have one -- a wire whisk through a bowl of flour (before
measuring) would do about the same thing - aerate it a bit.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.

"Melba's Jammin'" > wrote in message
...
> In article >,
> Jeff Bernstein > wrote
> > So, what would you recommend for sifting flour? Is a strainer that I tap
> > with the palm of my hand the best way? A sifter with a hand crank? What
> > do you think?
> >
> > Thanks!!
> >
> > Jeff
>
> I have an old sifter with a hand crank. It holds about 4 cups. I
> wouldn't trade it for anything. Not sure I'd buy a sifter now if I
> didn't already have one -- a wire whisk through a bowl of flour (before
> measuring) would do about the same thing - aerate it a bit.
> --
> -Barb, <www.jamlady.eboard.com> An update on 7/22/04.
>

I usually do stir up the flour a bit before I start measuring it. I never
thought of using a wire whisk.

Dawn

"Melba's Jammin'" > wrote in message
...
> In article >,
> Jeff Bernstein > wrote
> > So, what would you recommend for sifting flour? Is a strainer that I tap
> > with the palm of my hand the best way? A sifter with a hand crank? What
> > do you think?
> >
> > Thanks!!
> >
> > Jeff
>
> I have an old sifter with a hand crank. It holds about 4 cups. I
> wouldn't trade it for anything. Not sure I'd buy a sifter now if I
> didn't already have one -- a wire whisk through a bowl of flour (before
> measuring) would do about the same thing - aerate it a bit.
> --
> -Barb, <www.jamlady.eboard.com> An update on 7/22/04.
>

I usually do stir up the flour a bit before I start measuring it. I never
thought of using a wire whisk.

Dawn

"Jeff Bernstein" > wrote in message
...
> Greetings:
>
> I bought one of those squeezy-handled, multi-screened flour sifters. It
> took much too long to sift a cup of pastry flour PLUS it's pretty much
> impossible to clean after using. And flour leaks out of a hole near the
> handle.
>
> So, what would you recommend for sifting flour? Is a strainer that I tap
> with the palm of my hand the best way? A sifter with a hand crank? What
> do you think?
>
> Thanks!!
>
> Jeff

I find the squeezies and the crankies a nuisance both to use and to clean,
so I've used a strainer for years 'n' years.

Felice

"Jeff Bernstein" > wrote in message
...
> Greetings:
>
> I bought one of those squeezy-handled, multi-screened flour sifters. It
> took much too long to sift a cup of pastry flour PLUS it's pretty much
> impossible to clean after using. And flour leaks out of a hole near the
> handle.
>
> So, what would you recommend for sifting flour? Is a strainer that I tap
> with the palm of my hand the best way? A sifter with a hand crank? What
> do you think?
>
> Thanks!!
>
> Jeff

I find the squeezies and the crankies a nuisance both to use and to clean,
so I've used a strainer for years 'n' years.

Felice

"Felice Friese" > wrote in message
news:KUsOc.216174$XM6.190031@attbi_s53...
>
> "Jeff Bernstein" > wrote in message
> ...
> > Greetings:
> >
> > I bought one of those squeezy-handled, multi-screened flour sifters. It
> > took much too long to sift a cup of pastry flour PLUS it's pretty much
> > impossible to clean after using. And flour leaks out of a hole near the
> > handle.
> >
> > So, what would you recommend for sifting flour? Is a strainer that I tap
> > with the palm of my hand the best way? A sifter with a hand crank? What
> > do you think?
> >
> > Thanks!!
> >
> > Jeff
>
> I find the squeezies and the crankies a nuisance both to use and to clean,
> so I've used a strainer for years 'n' years.
>
> Felice
>
I've always used to crank-type sifter and no need to clean. Just shake it
out when done using it and store it in a plastic bag until the next time you
need it.

Chris in Pearland, TX

"Felice Friese" > wrote in message
news:KUsOc.216174$XM6.190031@attbi_s53...
>
> "Jeff Bernstein" > wrote in message
> ...
> > Greetings:
> >
> > I bought one of those squeezy-handled, multi-screened flour sifters. It
> > took much too long to sift a cup of pastry flour PLUS it's pretty much
> > impossible to clean after using. And flour leaks out of a hole near the
> > handle.
> >
> > So, what would you recommend for sifting flour? Is a strainer that I tap
> > with the palm of my hand the best way? A sifter with a hand crank? What
> > do you think?
> >
> > Thanks!!
> >
> > Jeff
>
> I find the squeezies and the crankies a nuisance both to use and to clean,
> so I've used a strainer for years 'n' years.
>
> Felice
>
I've always used to crank-type sifter and no need to clean. Just shake it
out when done using it and store it in a plastic bag until the next time you
need it.

Chris in Pearland, TX

http://ww2.kingarthurflour.com/cgibi...515515349718#2

Q: Do I have to sift flour? .
A: Unless the recipe says to, no. All flour is sifted at the mill -- that's
part of the milling process -- but it compacts afterward. Simply fluffing up or
"aerating" the flour in your canister should restore it to a smooth
consistency.

In times gone by, bakers sifted flour as a matter of course. Why? Because flour
was packed in cloth bags, which let in moisture, causing the flour to clump.
Nowadays, the bags in which flour is packed generally keep moisture out. So
your flour should be pretty free of clumps from the get-go. If there are any
remaining clumps, they ought to break up as the flour is used, for example,
when the flour is stirred into the dry ingredients or when you or your bread
machine starts kneading.

Of course, if you want to sift the flour just to be sure, it will not cause any
harm! In fact, sifting is still recommended when gently folding the flour into
a batter, combining it with other dry ingredients, or when stirring only a few
strokes. In these cases, the flour must be as smooth as possible before
contacting the wet ingredients. No matter what, if the recipe tells you to sift
the flour, sift it just to be safe.
---


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

http://ww2.kingarthurflour.com/cgibi...515515349718#2

Q: Do I have to sift flour? .
A: Unless the recipe says to, no. All flour is sifted at the mill -- that's
part of the milling process -- but it compacts afterward. Simply fluffing up or
"aerating" the flour in your canister should restore it to a smooth
consistency.

In times gone by, bakers sifted flour as a matter of course. Why? Because flour
was packed in cloth bags, which let in moisture, causing the flour to clump.
Nowadays, the bags in which flour is packed generally keep moisture out. So
your flour should be pretty free of clumps from the get-go. If there are any
remaining clumps, they ought to break up as the flour is used, for example,
when the flour is stirred into the dry ingredients or when you or your bread
machine starts kneading.

Of course, if you want to sift the flour just to be sure, it will not cause any
harm! In fact, sifting is still recommended when gently folding the flour into
a batter, combining it with other dry ingredients, or when stirring only a few
strokes. In these cases, the flour must be as smooth as possible before
contacting the wet ingredients. No matter what, if the recipe tells you to sift
the flour, sift it just to be safe.
---


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Jeff Bernstein wrote:
>
> Greetings:
>
> I bought one of those squeezy-handled, multi-screened flour sifters. It
> took much too long to sift a cup of pastry flour PLUS it's pretty much
> impossible to clean after using. And flour leaks out of a hole near the
> handle.
>
> So, what would you recommend for sifting flour? Is a strainer that I tap
> with the palm of my hand the best way? A sifter with a hand crank? What
> do you think?
>
> Thanks!!
>
> Jeff

You sift flour? Wow! I haven't done that for 30 years!
Well, I exaggerate a little. But really, I guess one might
want to do it if they wanted to be really precise. Me, forget
it. The only thing I've sifted lately was powdered sugar.
And it's a nuisance doing it with the kind you have to tap.
Back when I used to sift flour I used the kind of which you
speak, but obviously it was much better made as I noticed
none of the problems you have with yours. I don't know what
sort of cleaning problem you could possibly have. If all you
use it for is sifting flour then it probably won't even need
to be "cleaned" except for rapping it sharply a few times over
the waste basket to dislodge and remaining flour particles.
Or you could just rinse it under hot running water, if you really
want to get rid of every single speck of flour, and let it
air dry in the dish drainer.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Jeff Bernstein wrote:
>
> Greetings:
>
> I bought one of those squeezy-handled, multi-screened flour sifters. It
> took much too long to sift a cup of pastry flour PLUS it's pretty much
> impossible to clean after using. And flour leaks out of a hole near the
> handle.
>
> So, what would you recommend for sifting flour? Is a strainer that I tap
> with the palm of my hand the best way? A sifter with a hand crank? What
> do you think?
>
> Thanks!!
>
> Jeff

You sift flour? Wow! I haven't done that for 30 years!
Well, I exaggerate a little. But really, I guess one might
want to do it if they wanted to be really precise. Me, forget
it. The only thing I've sifted lately was powdered sugar.
And it's a nuisance doing it with the kind you have to tap.
Back when I used to sift flour I used the kind of which you
speak, but obviously it was much better made as I noticed
none of the problems you have with yours. I don't know what
sort of cleaning problem you could possibly have. If all you
use it for is sifting flour then it probably won't even need
to be "cleaned" except for rapping it sharply a few times over
the waste basket to dislodge and remaining flour particles.
Or you could just rinse it under hot running water, if you really
want to get rid of every single speck of flour, and let it
air dry in the dish drainer.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Julia Altshuler" > wrote in message
news:7pqOc.58502$eM2.27246@attbi_s51...
> Kenneth wrote:
>
> > Howdy,
> >
> > For me, the question is not "how" but, "why."
> >
> > Unless you are grinding it yourself, it is very likely to be
> > pre-sifted.
>
>
> When the only dry ingredient is flour, I agree. When I also need to add
> salt, baking powder, baking soda, dried spices like cinnamon or am using
> more than one type of flour as white and whole wheat, a quick sift is a
> great way to distribute all the ingredients evenly.

There was a discussion on this subject in the Cake Bible. The author says
that sifting isn't an effective way of distributing ingredients. She
maintains that you have to stir the ingredients to distribute them.

On Fri, 30 Jul 2004 10:38:40 -0400, Kate Connally >
wrote:

>You sift flour? Wow! I haven't done that for 30 years!
>Well, I exaggerate a little. But really, I guess one might
>want to do it if they wanted to be really precise.

Howdy,

Measuring flour by volume is extremely inaccurate. For accuracy, weigh
it.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

On Fri, 30 Jul 2004 10:38:40 -0400, Kate Connally >
wrote:

>You sift flour? Wow! I haven't done that for 30 years!
>Well, I exaggerate a little. But really, I guess one might
>want to do it if they wanted to be really precise.

Howdy,

Measuring flour by volume is extremely inaccurate. For accuracy, weigh
it.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

"Kate Connally" > wrote in message
...
> Jeff Bernstein wrote:
> >
> > Greetings:
> >
> > I bought one of those squeezy-handled, multi-screened flour sifters. It
> > took much too long to sift a cup of pastry flour PLUS it's pretty much
> > impossible to clean after using. And flour leaks out of a hole near the
> > handle.
> >
> > So, what would you recommend for sifting flour? Is a strainer that I tap
> > with the palm of my hand the best way? A sifter with a hand crank? What
> > do you think?
> >
> > Thanks!!
> >
> > Jeff
>
> You sift flour? Wow! I haven't done that for 30 years!
> Well, I exaggerate a little. But really, I guess one might
> want to do it if they wanted to be really precise. Me, forget
> it.

Same here. I weigh my ingredients, so I get accurate measurements anyway.
I might sift dry ingredients over a foam if I am making foam type cake. In
that case, I use a fine mesh stainless strainer. Cleaning isn't an issue
because in the rare event it needs to be cleaned, it goes into the
dishwasher.

"Kate Connally" > wrote in message
...
> Jeff Bernstein wrote:
> >
> > Greetings:
> >
> > I bought one of those squeezy-handled, multi-screened flour sifters. It
> > took much too long to sift a cup of pastry flour PLUS it's pretty much
> > impossible to clean after using. And flour leaks out of a hole near the
> > handle.
> >
> > So, what would you recommend for sifting flour? Is a strainer that I tap
> > with the palm of my hand the best way? A sifter with a hand crank? What
> > do you think?
> >
> > Thanks!!
> >
> > Jeff
>
> You sift flour? Wow! I haven't done that for 30 years!
> Well, I exaggerate a little. But really, I guess one might
> want to do it if they wanted to be really precise. Me, forget
> it.

Same here. I weigh my ingredients, so I get accurate measurements anyway.
I might sift dry ingredients over a foam if I am making foam type cake. In
that case, I use a fine mesh stainless strainer. Cleaning isn't an issue
because in the rare event it needs to be cleaned, it goes into the
dishwasher.

"Kenneth" wrote in message
...

> Measuring flour by volume is extremely inaccurate. For accuracy, weigh
> it.
>
> All the best,
>
> --
> Kenneth

I rarely bake much but bread and I do weigh the ingredients, but that's more
to get me in the ballpark. With all the factors that affect the moisture
content of the bread like the flour, humidity of the day, etc. I rarely use
the exact amount of flour I've measured. Sometimes I'm adding more and
sometimes I don't use it all. Ultimately it comes down to how the dough
feels. So long as one has a grasp on what they are looking for in dough
consistency I'm not sure that weight vs. volume makes that much of a
difference with bread. I it does seem that weight gets me pretty close to
where I need to be.

On sifting, I buy bread flour in 50 lbs bags. I find that as opposed to 5 lb
bags the larger sacks tend to have "lumpier" flour. I'm not sure why that
is, but it seems to be the case. Since I'm making bread it's not really a
big deal since I wouldn't be sifting it anyway.

-Mike

"Kenneth" wrote in message
...

> Measuring flour by volume is extremely inaccurate. For accuracy, weigh
> it.
>
> All the best,
>
> --
> Kenneth

I rarely bake much but bread and I do weigh the ingredients, but that's more
to get me in the ballpark. With all the factors that affect the moisture
content of the bread like the flour, humidity of the day, etc. I rarely use
the exact amount of flour I've measured. Sometimes I'm adding more and
sometimes I don't use it all. Ultimately it comes down to how the dough
feels. So long as one has a grasp on what they are looking for in dough
consistency I'm not sure that weight vs. volume makes that much of a
difference with bread. I it does seem that weight gets me pretty close to
where I need to be.

On sifting, I buy bread flour in 50 lbs bags. I find that as opposed to 5 lb
bags the larger sacks tend to have "lumpier" flour. I'm not sure why that
is, but it seems to be the case. Since I'm making bread it's not really a
big deal since I wouldn't be sifting it anyway.

-Mike

"Kenneth" wrote in message
...

> Measuring flour by volume is extremely inaccurate. For accuracy, weigh
> it.
>
> All the best,
>
> --
> Kenneth

I rarely bake much but bread and I do weigh the ingredients, but that's more
to get me in the ballpark. With all the factors that affect the moisture
content of the bread like the flour, humidity of the day, etc. I rarely use
the exact amount of flour I've measured. Sometimes I'm adding more and
sometimes I don't use it all. Ultimately it comes down to how the dough
feels. So long as one has a grasp on what they are looking for in dough
consistency I'm not sure that weight vs. volume makes that much of a
difference with bread. I it does seem that weight gets me pretty close to
where I need to be.

On sifting, I buy bread flour in 50 lbs bags. I find that as opposed to 5 lb
bags the larger sacks tend to have "lumpier" flour. I'm not sure why that
is, but it seems to be the case. Since I'm making bread it's not really a
big deal since I wouldn't be sifting it anyway.

-Mike

Vox Humana wrote:

> There was a discussion on this subject in the Cake Bible. The author says
> that sifting isn't an effective way of distributing ingredients. She
> maintains that you have to stir the ingredients to distribute them.


I've never done the sort of study of the subject the author Cake Bible
has, but sifting sure makes sense to me. I stir the dry ingredients a
little in the measuring cup, sift into the wet ingredients, then stir
them all into the wet. I figure stirring and sifting when dry saves on
stirring when everything is combined. Before I started doing it this
way, I used to get a clump of sugar or baking powder every now and then.
It wasn't every time I baked but often enough to prefer this method now.

--Lia

Vox Humana wrote:

> There was a discussion on this subject in the Cake Bible. The author says
> that sifting isn't an effective way of distributing ingredients. She
> maintains that you have to stir the ingredients to distribute them.


I've never done the sort of study of the subject the author Cake Bible
has, but sifting sure makes sense to me. I stir the dry ingredients a
little in the measuring cup, sift into the wet ingredients, then stir
them all into the wet. I figure stirring and sifting when dry saves on
stirring when everything is combined. Before I started doing it this
way, I used to get a clump of sugar or baking powder every now and then.
It wasn't every time I baked but often enough to prefer this method now.

--Lia

Vox Humana wrote:

> There was a discussion on this subject in the Cake Bible. The author says
> that sifting isn't an effective way of distributing ingredients. She
> maintains that you have to stir the ingredients to distribute them.


I've never done the sort of study of the subject the author Cake Bible
has, but sifting sure makes sense to me. I stir the dry ingredients a
little in the measuring cup, sift into the wet ingredients, then stir
them all into the wet. I figure stirring and sifting when dry saves on
stirring when everything is combined. Before I started doing it this
way, I used to get a clump of sugar or baking powder every now and then.
It wasn't every time I baked but often enough to prefer this method now.

--Lia

"Julia Altshuler" > wrote in message
news:uAuOc.198311$JR4.144801@attbi_s54...
> Vox Humana wrote:
>
> > There was a discussion on this subject in the Cake Bible. The author
says
> > that sifting isn't an effective way of distributing ingredients. She
> > maintains that you have to stir the ingredients to distribute them.
>
>
> I've never done the sort of study of the subject the author Cake Bible
> has, but sifting sure makes sense to me. I stir the dry ingredients a
> little in the measuring cup, sift into the wet ingredients, then stir
> them all into the wet. I figure stirring and sifting when dry saves on
> stirring when everything is combined. Before I started doing it this
> way, I used to get a clump of sugar or baking powder every now and then.
> It wasn't every time I baked but often enough to prefer this method now.

If you have lumps in your dry ingredients, you have a storage issue.
Sifting is necessary to remove lumps, but not to distribute ingredients. Of
course there is nothing wrong with sifting. I just don't find any
perceptible difference, so I skip that step.

"Mike Pearce" > wrote in message
news:KduOc.222$73.179@lakeread04...
> "Kenneth" wrote in message
> ...
>
> > Measuring flour by volume is extremely inaccurate. For accuracy, weigh
> > it.
> >
> > All the best,
> >
> > --
> > Kenneth
>
> I rarely bake much but bread and I do weigh the ingredients, but that's
more
> to get me in the ballpark. With all the factors that affect the moisture
> content of the bread like the flour, humidity of the day, etc. I rarely
use
> the exact amount of flour I've measured.

It's gotten to the point where I don't even measure the flour when I bake
bread. I measure the liquid, yeast, and salt. I use enough flour to
produce the consistency of dough that I want. I can't think of any reason
to know how much flour that is. I suppose that in a bakery, it would be a
different matter.

"Vox Humana" wrote in message
...
>
> "Mike Pearce" wrote:

> > I rarely bake much but bread and I do weigh the ingredients, but that's
> > more to get me in the ballpark. With all the factors that affect the
moisture
> > content of the bread like the flour, humidity of the day, etc. I rarely
> >use the exact amount of flour I've measured.
>
> It's gotten to the point where I don't even measure the flour when I bake
> bread. I measure the liquid, yeast, and salt. I use enough flour to
> produce the consistency of dough that I want. I can't think of any reason
> to know how much flour that is. I suppose that in a bakery, it would be a
> different matter.

Not that I've tried, but I don't think I'd have too much of a problem doing
it that way. Ultimately it all comes down to the feel of the dough anyway. I
like to get the flour measured out before hand in part because I keep flour
in a pretty big container and don't want it in my way while I'm mixing and
kneading. I have a small (maybe holds two cups) container I keep on the
counter to use for any additional flour I might need or as a place to store
any excess.

I'm kind of nuts when it comes to bread. I've got a spreadsheet I use where
a enter the hydration percentage, percentage of starter to total flour, salt
percentage, percentage of types of flour, etc. then I enter the total weight
of dough I want and it kicks out the weights of the various ingredients. I
from time to time I play with the various percentages and have a sort of
controlled process for figuring out what does what when I make bread.

I find that from bag to bag of flour I need to totally redo the hydration
percentage. I bought a bag around the first of the year, another in April
and one earlier this month. With each successive bag I had to reduce the
amount of water I was using to get similar consistency in the dough. I'm
assuming it was due to the weather getting more humid and the flour being
moister. Usually by the time I get about three or four batches of bread into
a fifty pound bags I've adjusted things in my formula so I'm within a
quarter cup or so of the right amount of flour.

BTW, My grandmother used to make bread like you. When I was in my teens she
showed me how to make bread and the notes I took for the ingredients looked
something like this:

X amount of water
X amount of yeast
X amount of milk
X amount of sugar
X amount of salt
A bunch of flour.

-Mike