Baking adheres to numerous rules, encompassing precise measurements, parchment-lined pans, and the use of unsalted butter. Among these guidelines, the concept of sifting flour occasionally emerges. Its inclusion in certain baking recipes, but not all, can be perplexing. So, when is it necessary to sift flour, and when can you omit this step?
To unravel this matter, we consulted two experts: Joanne Chang, an acclaimed pastry chef, restaurateur, and cookbook author, and Jessie Sheehan, a professional baker, author of "Snackable Bakes" and other books, and self-proclaimed queen of effortless sweets.
When to Sift and When to Skip ?
Chang and Sheehan concur that, in most cases, sifting flour is unnecessary for baking, eliminating the need for this step when preparing cookies, pies, or tarts. Sheehan remarks, "I'm generally averse to adding extra steps in baking recipes unless I'm absolutely certain they will make a significant difference. I believe that whisking the flour to aerate it is usually sufficient."
However, like many things in life, exceptions exist. Here are instances where sifting is advisable:
1. When eggs act as the leavening agent: Angel food cake, chiffon cake, and light, airy sponge cakes heavily rely on eggs for lift. In such cases, sifting becomes essential. Chang explains, "Flour clumps can impede the rising power of the eggs."
2. When your flour has been stored for a while: If you don't bake frequently, your flour may develop clumps during its time in the cabinet. Clumpy flour can result in less tender baked goods. If you find yourself in this situation, sifting the flour could prove beneficial. Chang adds, "When I bake at home, I usually sift the flour if it has been sitting for a while. At work, we use flour so quickly that it doesn't have time to compress."
3. When using cake flour (potentially): Sheehan suggests that cake flour may occasionally contain lumps. Therefore, it's prudent to keep a sifter handy, just in case.
In summary, although sifting flour is generally not required for most baking recipes, there are circumstances, such as when eggs are the leavening agent or when dealing with clumpy flour, where sifting can make a noticeable difference in the final outcome.
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