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Last edited by Tropicana; 10-29-2013, 11:19 AM. -
yuh nuh bake very often? yuh know sey sifta is not antique...dem still use dem. plenty recipe call for sifting
even foreign flour need siftingWhen its hot in the jungle of peace I go swimming in the ocean of love..... -
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yuh have a sifta?Originally posted by Suesumba View PostWhen its hot in the jungle of peace I go swimming in the ocean of love.....Comment
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When did I ever say that ALL sifters were antique? You just love pick argument for no reason like a certain other boardite.Originally posted by RichD View Post
This is not antique.....
Some of the others I posted WERE antiques. No I am not going to debate this with you....to quote you "a eediat bizniz dis".
Seeit deh....you can never start any thread on here for fun. Always ends up in an argument. Mi naw go baddah.
Last edited by Tropicana; 10-29-2013, 05:35 PM.Comment
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more upper st andrew kvetching againOriginally posted by Tropicana View Post
Seeit deh....you can never start any thread on her for fun. Always ends up in an argument. Mi naw go baddah.
always a complain sey yuh cant have any fun
When its hot in the jungle of peace I go swimming in the ocean of love.....Comment
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yuh now sey we went to school together?Originally posted by Tropicana View Post
maybe it was sumtin in the air
When its hot in the jungle of peace I go swimming in the ocean of love.....Comment
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Why sift the flour?Comment
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When its hot in the jungle of peace I go swimming in the ocean of love.....Comment
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why? it was a perfectly good post. i'll find one and repost.Originally posted by Tropicana View Post
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What does sifting do?
Some recipes call for sifting your flour. Other recipes call for flour that has been sifted. Still other recipes don’t specify whether your flour needs to be sifted or not – and with all the options, this raises the question of what does sifting flour actually do? Sifting flour is a way of aerating your flour and making sure that there are no large lumps in it. Flour is very finely milled and it is typically packed in small bags, where it gets packed down easily. This is especially true of cake flour, which has an exceptionally fine texture. Depending on the climate you live in, your flour might also develop lumps due to very high humidity and it can even attract small bugs, and sifting eliminates both of these problems. When a recipe calls for sifting flour together with other ingredients – such as cocoa powder, leavening agents or salt – it is to help disperse those ingredients into one mixture before adding them to a recipe.
Aerated flour – as opposed to packed-down flour – is easier to mix in to recipes. For most recipes, giving your flour a few gentle stirs with a knife or whisk to aerate it while it is in your storage container is enough agitation to break up any big lumps that might be present and prepare the flour for use in a recipe. As long as you are gentle and don’t pack the flour very firmly into your measuring cup you shouldn’t have any problems when you use it, even if the recipe calls for sifting your flour after measuring.
When a recipe calls for flour to be sifted before measuring (i.e. “1 1/2 cups sifted cake flour”), however, you should take care to sift your flour before measuring. Sifted flour does have more air dispersed in it than unsifted flour, and there are some delicate recipes where having the flour as aerated as possible – such as angel food cakes – will produce a better, lighter finished product. http://bakingbites.com/2013/05/what-...ting-flour-do/
I will only sift flour if it is to be sifted before measuring otherwise a whisk is all you need.
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a wah mi miss
I N I neva siff a flowah yet
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