Should you sift flour for baking or is it okay as is: here's what experienced cooks think
In some recipes for pies, buns and other baked goods, the authors note that the main ingredient – flour – must be sifted.
At the same time, this remark may not be found in all cooking instructions.
Therefore, the question actually arises: is it really necessary to sift flour or can you save time and effort without losing the result?
Let's turn to the opinion of culinary professionals for help, who unanimously say: flour needs to be sifted. There are several reasons for this.
Firstly, the procedure should be performed for safety reasons. Sometimes it happens that foreign objects may be in the bulk contents of the bag.
And unfortunately, no one can say for sure that no insects, bugs or worms got into the flour.
And secondly, as is known, during storage, flour becomes dense under its own weight. By passing it through a sieve, we make the flour looser and more crumbly.
This means that baked goods made from yeast dough will turn out fluffier, while pancakes made using sifted flour will definitely not have lumps.
Finally, we note that if the recipe specifies that you need to use baking powder, you should sift it together with the flour. Thanks to this little trick, it will be distributed more evenly.
