Question

Why do recipes no longer call for sifting flour before measuring? Has milling changed so it is no longer necessary? Sifting never worked for me because for some reason the recipes came out too wet. Weighing ingredients is much more consistent.

Answer 1

Sifting flour before measuring used to be a common practice in older recipes, and it served several purposes:

1. Aeration: Sifting flour helped aerate it by incorporating air into the flour, making it lighter. This could result in lighter and fluffier baked goods.

2. Removing lumps: Sifting also helped to break up any lumps or clumps that may have formed in the flour during storage.

3. Even distribution of leavening agents: When recipes called for sifting flour with other dry ingredients like baking powder or baking soda, it ensured even distribution of these leavening agents, which could impact the final texture of the baked goods.

However, in modern times, the milling and processing of flour have improved significantly. Commercially produced all-purpose and cake flours are generally milled to be finer and more uniform in texture, reducing the need for sifting to remove lumps. Additionally, many baking powder and baking soda products are now finely ground and evenly mixed, making sifting for even distribution less necessary.

As you mentioned, weighing ingredients has become increasingly popular in baking because it offers a more accurate and consistent measurement compared to volume measurements. When you measure ingredients by weight, you ensure that the proportions are precise, reducing the risk of errors that can occur when measuring by volume, especially when flour is sifted or compacted differently.

Weighing ingredients is especially important for professional bakers and in more complex recipes where precise measurements can significantly impact the final result. It has also become more common in home baking as digital kitchen scales have become affordable and widely available.

Ultimately, whether you sift flour or not, or whether you measure by volume or weight, may vary depending on the recipe and personal preference. However, for many modern recipes, especially those developed in recent years, sifting flour before measuring is often considered optional, and weighing ingredients is encouraged for more consistent results.