Dawnielle, When you don't sift some of the time the end product may be more heavy in texture. The sifting puts "air" into the flour... and can produce a lighter texture to the end result. I've only got one cake that I make that I sift for. The rest of the time I don't bother. Lori
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of I am Thing Sent: Saturday, November 05, 2011 1:55 PM To: [email protected] Subject: [CnD] A question about sieves/sifters. Hi, I was wondering what you guys think about using sieves/sifters. My mom claims that sifting dry ingredients is mainly useless. Therefore, she doesn't do it and has taught me not to. My grandma however, uses a sifter constantly and claims it's much better when dry ingredients are sifted. I was wondering what you guys' thoughts are on the subject. Thank you for your time, Dawnielle _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
