Does sifted flour make bread dough lighter? (Plus a cake recipe!)
Does sifted flour make bread dough lighter? (Plus a cake recipe!)
Sifting flour is only useful in recipes where a dough or batter is mixed gently. Some people have asked me about this, and others have told me that I should try it. So, there you have it. The answer is short and simple. No, sifting flour does not make bread dough lighter. As I show in the video the flour is only light and fluffy and not lumpy…
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I learned on another channel to deduct some heavy (double) cream, and after whipping it, replace the deduction with the same amount of sour cream or yogurt (yoghurt). I haven't tried it yet but it seems like a no-brainer for those with refined palates!
Wow… quite a revelation.. it is said that sifting the flour aerates the dough and lets yeast work better / faster / whatever. great to learn that its an urban legend..
How about sifting to make sure no bugs have sneaked into the flour.
I pack mine with mango jam. Terribly good.👍🏼
I use my canned flour which I canned in 1/2 gal glass mason jars in my oven so I have to sift it because once you dry can flour it gets big lumps.
You can also listen to cakes to know when they're done. Like microwave popcorn you want the bubbling/pops to get very far apart or have recently stopped. I tried this with bread but a thermometer is more consistent, and I haven't tried a thermometer for cakes.
Very nice
I finally made an edible loaf because of this video. More than edible – it was gone in a day.
I did a biga, following exactly these percentages, but because I just can't stick to a recipe, I added butter at the end. I used so much butter (because if a little is good, a lot is better 🙄) the dough separated. I almost threw it out, but wanted to see what happens when you screw up. l folded and shaped the best I could. It turned out crazy good. The crumb was almost stretchy, moist and fluffy. The crust was thin and crispy
I'm so glad for your beginning videos; without them I'd still be making bricks.
So many delicious recipes! I'll have to space them out over a few months or I'll be needing bigger clothes 😂
When you bain marie the eggs over water, how can you tell it's ready to come off if you dont have a thermometer?
perhaps if you are measuring out the flour by volume, sifting will make a difference as you will have maybe only an extra 1/2 cup flour in your bread machine vs a whole extra cup or more!
Shifting flour is a must if you are dealing with non branded flours to remove impurities and sediments….
I have a home grain mill, so prepare my own whole grain flour. If it needs to be "fine" I sift out the larger particles and put them through a little coffee/spice mill until they are fine enough to suit me. Or if I am too lazy to do that, I simply save them for the next bake where it doesn't matter what the particle size is. Sometimes the coarse particles make a nice bread topping.
I like your suggestion on how to use your time while waiting.
In the baking world, sifting is considered a must. I always found it relatively pointless because it literally doesn't do much unless you're sifting into liquid. I realized it's pointless, you sift and get a really nice looking mound of smooth flour, then you hit it with a whisk and it looks exactly like what it'd look like pouring it out the bag. Sifting was done to remove impurities like you said, the reason it was done got lost as the years went by and YouTubers kept including it as a step.
I used a cake flour and after 45 minutes the surface color was still white 😄 but it was springy when I touched it . But when i poked in with toothpick it was liquidy. Maybe I should have used a baking flour ? It's still in the oven
I've always wondered about sifting. Thanks so much for clearing it up and showing how to make such a beautiful sponge.
Omg you have answered a lot of questions I had. I have been asking so many people and chefs on how to make my cake spongy and none have answered my question. They just told me to wrap it with plastics. Thank you sir 🙏
I always was told to sift to get the other dry ingredients to mix well
I'm betting that back in the day…they used to sift flour to separate out the bugs.
Amazing. I was looking for a sponge cake and I coudln't find one on your playlist. Glad I found it from Flicker 🙂
If I wanted to add lemon juice to it will that be in the egg beating stage or when adding the flour?
You should change the topic to "And a great sponge recipe added 🙂
I am going to make this on the weekend. Goes great with espresso 🙂
I will post a picture on Flicker 🙂
AFAIK sifting traps micro air bubbles in the flour, turning into greater bubbles in the finished product. Theory at least. Could be ground for the next side by side comparison video.
good video. curious, have you tested to see if sifted flour makes a difference when baking oil-mixed pastry doughs pre-hydration? (crumbles, pie crusts, etc)? Does sifting help the oil more uniformly coat the flour
Used the Genoise Sponge cake recipe to make madeleines (just had to try my new madeleine pans). Very nice indeed! Crispy edges, spongy cake. Photo has been posted in "Charlie's Baking Buddies".
When I make a chiffon cake, I don't sift the flour when mixing it with the rest of the wet ingredients but I strain the batter before mixing with the meringue. Is this alright?
Thanks!
So much better than a Twinkie.
Wow. That cake looks epic
…this would make a wonderful base for strawberry shortcake…great…ww….
Very good way of tricking us into making sponge cakes.. 😉 ty Chef