I quit sifting flour 6 months ago and my cakes come out fine

Everyone on here says you have to sift twice or your crumb will be dense, but I stopped cold at my bakery in Lansing and ran 40 test batches side by side. The sifted and unsifted ones were so close that my own sister guessed wrong when I asked her to pick. Has anyone run a blind test on this, or are we all just sifting because our grandmas did?

1 comments

Log in to join the discussion

Log In

1 Comment

charles_young9229d ago

Man, this hits home. My mom drilled it into me that you sift the flour or your cake is ruined, and I did it for years without ever asking why. Then I made two banana breads last winter, sifted one and not the other, and honestly I could not tell the difference either. My husband could not tell, and he is picky about texture. Your 40 batches is way more testing than most of us ever do, so that says a lot. It really might just be one of those things that got passed down because flour used to have more clumps back in the day.

3