Ask the Baker: Sifting Dry Ingredients

Question: When a recipe says to sift the dry ingredients, is that really necessary?

Answer: When baking powder and baking soda hit wet ingredients, they start to do their jobs right away.  They should be evenly dispersed throughout the flour so that your product will bake evenly.

 

We’ve added a fun new section to our  newsletter this month! Check out the right-hand column for an “Ask the Baker” section. Baker Deanna C. Rushing invites home bakers to ask their baking questions and each month we will publish one in the newsletter linked to the answer posted on our website.

Deanna C. Rushing, baker for The Wiltshire Pantry, is inspired by old methods of baking breads.  She is passionate about helping people develop an intuition for baking great breads at home with their own hands. We are so pleased to have this fun new addition to our monthly newsletter.

To ask a question, send us an email at slowfoodbluegrass@gmail.com

3 Comments

  1. Posted October 5, 2012 at 9:26 pm | Permalink

    It is necessary. The flour gets fluffier and the measurements are more accurate.

  2. John Harris
    Posted November 26, 2012 at 4:10 pm | Permalink

    I love to bake but have two jobs and don’t have the time to sit around and wait for the bread to proof all day. Is there any way to stop or slow down the proofing process?

  3. Posted November 26, 2012 at 7:09 pm | Permalink

    Thanks John! Stay tuned to the next Slow Food newsletter for Deanna’s answer!

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