To sift or not to sift?????

iVillage Member
Registered: 10-11-2004
To sift or not to sift?????
14
Tue, 01-09-2007 - 12:50am

This was

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iVillage Member
Registered: 07-04-2003
Fri, 01-12-2007 - 10:36am
I'm SO waiting for this cake recipe, Karen!

At the same time..or rather different post, would you ming giving me your very basic biscuit recipe too? I'd love more bread, roll and biscuit recipes that I can use. :)


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What healthy choices do you make?

iVillage Member
Registered: 03-19-2003
Fri, 01-12-2007 - 11:59pm

FOR ONCE I will use the recipe folder.

hunk 'o, hunk 'o burnin' heartburn!

iVillage Member
Registered: 07-04-2003
Fri, 01-19-2007 - 6:38am
Thanks, got them and heading to ask questions. :)


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Who would you have as your stunt double?

iVillage Member
Registered: 12-21-2005
Fri, 01-19-2007 - 4:08pm

i have to agree. Its a yes and no answer.

In pastery school they taught us Sift unless the following rules apply:

It dosent need to rise and/or Your not using more then a half cup.

Other then that, I always Scoop out of the bag w/ a spoon and the sift and remeasure (espically when making bread from scratch)

or

Sift and then go by weight or if my OCD really kicks in. Ill shift the whole bag as Im putting it into a airtight container.

The most important thing to remember when using all purpose flour is
1.) It can and will go bad
2.) The bag was not made to store the flour in
3.) it settles during transport, so it is always a good idea to lightly Fluff with a fork when using.

I keep my flour in an airtight, dark container in the cabinet. No air No light. Helps its keep is umph for a bit longer.

Hope that helps.

-M

   

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