How many times have you read a recipe, only to have
it call for something you can’t do in your kitchen.
The sifter is a tool that used to be a staple item
in all kitchens, and is rare to find in a home these days.
If you have a recipe calling for sifted dry ingredients,
there is a reason. Sifting lightens the flour, mixes
the dry ingredients more thoroughly, and affects
the final texture of your baked goods.
A lot of commercially produced flour is pre-sifted. That is not usually the case with all purpose or other flours that are not labeled as such. Did you know that when you mix un-sifted flour into your other ingredients it can clump and create little “cells” of flour that don’t mix with the rest of the ingredients? If those little “cells” are not broken up your final product will have what I call flour balls, and that is not delicious! That’s where sifting comes in.
Here is an example~ if a recipe calls for 2 cups of flour, once you sift those 2 cups they actually create 2 1/2 cups. So it’s important to note- you will want to measure your flour after you sift. This is the only way to have an accurate measurement. Imagine if you measured before sifting, you would end up with an extra amount of flour in your mixture, and probably a finished product that doesn’t taste right. During the sifting process, the flour is also finely separated into individual tiny particles that can easily mix with the wet ingredients in the recipe. If the flour is sifted together with the other dry ingredients you will achieve the most delicate and complete mixing of those dry ingredients.
Does it take some extra time in your process to sift? Yes, it can add a bit of time, but it’s not difficult. You simply measure the ingredients into the sifter and either squeeze or turn the handle to have the finely sieved and mixed product exit the bottom of the sifter into a bowl. The absolute best method for mixing all dry ingredients is to sift the flour, measure out the correct amount and return it to the sifter. Add the spices and other dry ingredients into the flour and sift again to mix all of that together. You should consider this as just one of the steps in your prep work that can make a huge difference in your final product.
This is not a great picture, but I still own and use this old copper sifter that my mother used
when I was growing up. This is the only sifter that I have ever owned, so it is old!
One thing my mother taught me about the sifter and that I still remember is to never, ever
wash it in water because the mesh inside will rust. I am pretty sure that’s why this sifter has lasted all these decades and still looks almost like new.
So what do you do if you
don’t have a sifter in your kitchen? You have a few options-
2) grab a whisk- run it around through your dry ingredients. While this will not give you the finest texture of an actual sifter, you will be able to emulate the mixing action of a sifter to a degree. If using a whisk, this is simply to better blend the dry ingredients. This method does not require you to measure after mixing because the whisk does not add the volume that comes from an actual sifter.
3) try using a fine mesh strainer or sieve and tapping it against your hand. This is a slow process but does create a finer particle of flour that is a little more like a sifter. This only works with a very fine mesh metal strainer.
Have fun with your next baking project!
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[…] 1. The Sifter– First off, if you don’t own a sifter….well, I understand. They’re hard to find these days. The sifter is a tool in the kitchen that has been essential ever since I can remember. I guess I’ve taken it for granted and never really thought about the fact that others might not have one, or even know what it is. But, here’s a trick- if you don’t have a sifter, you can always use a whisk. Read our whole post on the sifter here>> […]