Sifting Flour
Contents
What is a Sifter
A sifter is a cooking and baking tool that comes in various shapes, sizes and forms. Its purpose, though, is always the same—to push a powdered substance through a fine wire mesh in order to make sure that the substance has an even, smooth consistency. Most sifters have hand cranks and some type of fan apparatus that forces the powder through the mesh
When to Sift the Flour
Unless the recipe specifically tells you to sift flour it may not be necessary to sift it. Depending on the type of flour, processors sift the flour many times before it leaves the plant. The recipe should specify if and when the flour should be sifted.
Examples on when to sift the flour and how to read the recipe
- If the recipe states to add 1 cup of sifted flour then you would sift the flour first and then measure it.
- If the recipe states to add 1 cup flour, sifted then you would measure the flour first, and then sift
Reasons to use a Sifter
- Sifting flour, or other powdery dry cooking ingredients, is an important part of executing many baking recipes properly. Not only does sifting break up any clumps in the powder (especially if the sifter is equipped with a wire mixer), it introduces more air into the mixture between the particles.
- This makes for lighter, fluffier baked goods and is especially important for recipes where light texture is important, such as cakes.
- While a wire mesh strainer acts as a way to remove chunks of matter from liquid, a flour sifter serves a similar purpose for powder mixtures. If you have a mixture of fine powder combined with larger chunks (such as a vanilla bean parts in a container of vanilla powdered sugar), use a sifter to sort out the smaller particles, dropping these into a bowl while leaving the larger items in the sifter basket.
- A sifter is also an effective way to mix dry ingredients thoroughly. Unlike wet solutions, dry mixtures don't readily distribute themselves evenly when stirred. By running combinations of flour and dry baking ingredients (such as baking powder, baking soda, salt or cocoa) through a sifter several times, you ensure that all of the ingredients get thoroughly mixed.
- Many pastry recipes call for sifters as a method for sprinkling powdered sugar or cocoa on finished baked goods. Distributing fine powders in this way ensures an even coating over the top surface of each item. This the preferred method when a layer of light, but consistent, sweetness or flavor is desired, as it is more consistent and leaves the powder dryer than sprinkling by hand.
Alternative Methods
The following are alternative methods that can be used if consumer does not have a sifter available:
Shaking - Gently shake the bowl to introduce air into the flour.
Soup spoons - Lightly lift the flour mixture up into the air and let it drop back into the bowl, as if you were tossing a salad. This is an effective way to bring some air to the flour when you do not have a sifter.
Fork and strainer - Stir your flour with a fork, then use a mesh strainer or a pasta colander to sift the flour.
Whisk - Whisk the flour using a wire whisk or a fork. As a result, the flour gets fluffy and aerated
