Can you tell me Am I suppose to sift the flour in all cookie recipes or just the ones that say so? Does it make that big of difference if it is done or not?
Thanks Pearl
I dont generally sift my flour for cookies but what I do if their is baking powder or soda or salt instead of sifting it all together I just mix it with a wire hand wisk.
I do the same thing as darcat, or run a fork through the flour and other dry ingredients just to make sure any lumps are broken up and it's well mixed.
This is funny but I am the opposite-I always sift... no matter what the recipe says...
I guess I would sift, if I owned a sifter! LOL!
You crack me up!!
Just be sure you sift AFTER you measure, if the recipe doesn't tell you to sift first. There's a significant difference in the volume (by weight) of flour that's sifted and not sifted.
I never used to sift but after reading a few threads here, I have started and I'm surprised that it makes a big difference in my buttercream, cookie batter and even in my cake batter. So I'm sold on it. Now to just get a new sifter, mine belonged to my mom and it is from the early 70's.
I'm a sifter, flour and powdered sugar are really lumpy here. And, yes, I also measure after sifting, the volume is quite different after sifting (it adds air, as well as de-lumping, if such a word exists.)
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