Do you HAVE to sift flour when it calls for it?
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|Fri, 02-21-2014 - 2:02pm|
Often a recipe I use will call for sifted flour (or confectioners sugar). You'd think at this point I'd have bought a sifter (but I always forget). So I usually end up using a small strainer and stand there banging it through. What exactly would happen if I didn't sift it?