I know that recipes for cakes specify to sift the flour, but I would like to know if it really makes a difference on doing so when preparing cookies.
2007-01-23 06:32:01 · 11 answers · asked by Lausol 2 in Food & Drink ➔ Cooking & Recipes
I sift because my baking powder/soda and/or flour will sometimes have lumps
sifting gets rid of the lumps and also adds in some air with is supposed to make baking "fluffier"
2007-01-23 06:35:09 · answer #1 · answered by Poutine 7 · 1⤊ 0⤋
No need to sift the flour for cookies just do not pack the flour into the measuring cup.
Sifting the flour is a must in cake making a cake like angel food needs to be sifted 3 times
All my recipes or" formulas"are in pounds and ounces.So I get the same amount each time.
Happy cookie making.
jim b
2007-01-23 17:02:28 · answer #2 · answered by Anonymous · 0⤊ 0⤋
1
2016-05-12 20:41:43 · answer #3 · answered by ? 3 · 0⤊ 0⤋
Yes it does make a difference. In addition to loosening up the grains (which makes it easier to incorporate which makes the cake more tender), sifted flour takes up much more room than unsifted. 1 cup of Unsifted flour can weigh twice as unsifted flour (which means you've added twice as much flour than you would have if you'd sifted it).
For what it's worth, most professional bakers use weights for flour measurements because 1 pound of flour is always 1 pound, however much volume it takes up.
For making cookies and cakes at home this doesn't matter too much. I don't usually sift or weigh my flour unless I'm doing something more complicated.
To answer all your baking questions check out Alton Brown's book 'I'm just here for more food' It tells you everything you couls possibly want to know (and then some) about baking.
2007-01-23 06:39:20 · answer #4 · answered by LX V 6 · 1⤊ 0⤋
Read the recipe. If it doesn't call for it, don't.
I've baked cookies professionally and never sifted flour.
The ONLY reason I might is if I had to beat the dough by hand or with a cheap-o mixer. If you have a stand mixer like a Kitchen Aid, it makes NO difference in cookies.
In cakes and other baked goods, it can.
2007-01-23 06:53:05 · answer #5 · answered by Jon A 4 · 1⤊ 0⤋
measuring flour is best to do by weight. most people don't have scales in their kitchens anymore so that doesn't help a lot.
sifting adds air to the flour. most flour comes pre-sifted so it's not that big of a deal. when i measure out flour i tend to try not to press my measuring cup against the bag or container so as to not 'pack' the flour and i make my one cup a little on the light side, i.e. i don't fill the cup all the way.
you are just making cookies so i wouldn't worry about it too much. just remamber cooking is an art, not a science.
2007-01-23 06:38:06 · answer #6 · answered by onlylove41 4 · 0⤊ 0⤋
not really, sifting does three things. First it aerates the flour and separates the granules, second it removes clumps, and third it removes anything that might have gotten into the bag. for cookies I usually just put the flour in a bowl and give it a few good stirs with a wire whisk.
2007-01-23 07:30:46 · answer #7 · answered by ph62198 6 · 0⤊ 0⤋
it really isn't important when making cookies unless you are trying to make them light and fluffy! I wouldn't sift unless the recipe says to do so! Usually it only make a difference if you are making thinks like biscuits or pie crust and you want the flower to be airy to get the light and fluffy effect.
2007-01-23 06:39:19 · answer #8 · answered by Tina 3 · 1⤊ 0⤋
Sifting gets rid of the lumps and adds more air into the mixture.☻
2007-01-23 06:36:25 · answer #9 · answered by bxi 2 · 0⤊ 0⤋
just buy sifted flour
2007-01-23 06:52:04 · answer #10 · answered by Anonymous · 0⤊ 2⤋