Well, I should be more disciplined about doing it, but choose not to, but if
your result is a lighter, better cake, I'll do it. I used to believe it when
the bag said no need to sift: presifted, and thenn as I grew wiser, thought
to myself, how can it be lighter from sifting when it is jostled around so
much in shipping, delivered to store, and stocked; it moves around a lot!
Sandy
Guess it is just pure laziness on my part.
----- Original Message -----
From: "Kathy Brandt" <[email protected]>
To: <[email protected]>
Sent: Tuesday, December 15, 2009 9:53 PM
Subject: Re: [CnD] sifting
I know they say that today you don't have to, but I sift my dry
ingredients, as I like how it produces a finer cake.
Kathy.
----- Original Message -----
From: "leverenz" <[email protected]>
To: "c n d" <[email protected]>
Sent: Tuesday, December 15, 2009 8:21 PM
Subject: [CnD] sifting
I find myself more not sifting unless I know the recipe is to be very
delicate. However Giada De Laurentiis (food network TV) had an
interesting hint so take it or leave it...
She was making a cranberry cake. After chopping the dried cranberries,
she put them into a fine sieve and then put the flour over them and shook
the sieve over the bowl to allow the flour to shake into the bowl. By
doing this, she not only sifted the flour but also coated the dry fruit
as to keep them from sinking and keep them suspended in the batter...
I thought this a good idea.
It has always caused me to laugh when I see on a bag of flour words
"sifted"... How can this be since even if they sift the darn stuff it is
compacted in packaging and shipping.
So like I said take this info or leave it because folks seem to eat the
baked goods whether they are sifted or not.*smile*
Dee
love lightens all difficulties and sweetens all bitterness. --- St.
Francis ---
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