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Vent: I stopped sifting flour and my cakes got better, not worse
Every recipe and every baking video tells you to sift the flour, and I did it for close to a decade out of pure fear. Last Tuesday I was rushing a birthday cake for my neighbor's kid in Tacoma and dumped the flour straight from the bag into the bowl, no sifter, no whisking. The crumb came out lighter than any cake I made with sifted flour, and I have baked that same recipe maybe 40 times. Now I just fluff the flour with a fork for 10 seconds and scoop it loose, and I have not touched my sifter since. Has anyone else ditched a step that recipes swear is required and gotten a better result?
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jenniferb531mo ago
Ditched the pre-heating step for my muffin tin and my muffins popped out taller. I used to grease and flour each cup like a madwoman, then one morning I just sprayed the pan cold and poured the batter in. Best domes I have ever gotten, and they slid right out. Same thing with my banana bread, stopped mashing the bananas to death and left them chunky. My family said it was the best loaf yet. Sometimes the old rules are just habit.
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