Some recipes suggest to sift the dry ingredients while some others say whisk the dry ingredients. Do they have the same effect?
I've been experimenting with almond flour for baking bread because I have a hard time digesting starches. I've progressed to the point where my bread made from 50:50 (almond:wheat flours) is almost ...
I have an inexpensive flour sifter that just has wire mesh and a little hand-crank (like one of these 1, 2.) It has cup markings on the side ("one cup," "two cups"). This is probably a silly ...
I am making mini quick breads for Christmas. The recipe calls for 3 cups of flour. Do I need to sift the flour? If so, should I sift it before or after measuring?
We've talked about methods for sifting flour (http://cooking.stackexchange.com/questions/5364/how-to-make-sifting-palatable), and the purposes of sifting (http://cooking.stackexchange.com/questions/...
I'm at the point where I will completely avoid certain recipes simply because they require sifting and I find it incredibly tedious. Is there a better method? A better tool? A magic sifter?
What is the purpose of sifting dry ingredients (esp. with flour)? I heard in one place that it was because this is the best way to mix them well. I heard somewhere else that this is a carry-over from ...
Is there really an advantage to sifting flour that I bought that was labeled 'sifted'?