http://www.slowfoodbluegrass.org/site/news/ask-the-baker-sifting-dry-ingredients/ Good, Clean, Fair Food in Kentucky Mon, 26 Nov 2012 19:09:55 +0000 hourly 1 http://wordpress.org/?v=3.1.2 http://www.slowfoodbluegrass.org/site/news/ask-the-baker-sifting-dry-ingredients/#comment-932 maggie_g Mon, 26 Nov 2012 19:09:55 +0000 http://www.slowfoodbluegrass.org/site/?p=1355#comment-932 Thanks John! Stay tuned to the next Slow Food newsletter for Deanna's answer! Thanks John! Stay tuned to the next Slow Food newsletter for Deanna’s answer!

]]> http://www.slowfoodbluegrass.org/site/news/ask-the-baker-sifting-dry-ingredients/#comment-931 John Harris Mon, 26 Nov 2012 16:10:15 +0000 http://www.slowfoodbluegrass.org/site/?p=1355#comment-931 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? 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?

]]> http://www.slowfoodbluegrass.org/site/news/ask-the-baker-sifting-dry-ingredients/#comment-636 Maria Bell Fri, 05 Oct 2012 21:26:26 +0000 http://www.slowfoodbluegrass.org/site/?p=1355#comment-636 It is necessary. The flour gets fluffier and the measurements are more accurate. It is necessary. The flour gets fluffier and the measurements are more accurate.

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