mudbug
Chef Extraordinaire
GB said:I could be wrong, but isn't another reason you sift flour to aerate it?
that's what I thought too, geebs, and also to trap any extraneous molecules of non-flour that might be lurking around in there.
GB said:I could be wrong, but isn't another reason you sift flour to aerate it?
GB said:I could be wrong, but isn't another reason you sift flour to aerate it?
leigh said:I have a small mechanical one that I use occasionally. Now that I've read psiguyy's post, I have an idea it will get a lot more use . As for your kitchen scale, choclate chef: the 10th commandment just went right down the toilet!! If it ever comes up missing, I won't know a thing about it
Anyone who has refrigerated uncooked pastry, pasta or bread dough for over an hour or so will have noticed that the dough is slightly wetter when you take it out than when it went into the 'frig. The same holds true for freezing and subsequently defrosting these kinds of doughs.scott123 said:Yes, aerated flour, because of the space between the particles, incorporates much faster/more easily with wet ingredients. This can be especially usefully when you're making something delicate (cake, cookies, pancakes etc) where gluten formation is undesireable.GB said:I could be wrong, but isn't another reason you sift flour to aerate it?
subfuscpersona said:Scott123 is right on the mark - aereted (eg: sifted) flour will absorb liquid faster - however, time accomplishes the same thing.