Yes, flouring a baking sheet can make a difference depending on the recipe and the type of baked goods you are making. Flouring a baking sheet is a common practice that serves various purposes:
Prevent sticking: Flouring the baking sheet creates a thin layer of flour on the surface, which helps prevent the dough or batter from sticking to the sheet during baking. This is especially important when making cookies, pastries, or other delicate baked goods.
Aid in browning: Flouring can help promote better browning of certain baked goods, like bread or pizza crusts. The flour creates a slight barrier between the dough and the baking sheet, allowing the bottom to crisp up and brown more evenly.
Easy release: Flouring can make it easier to release certain baked goods from the baking sheet without them falling apart. It can be particularly helpful for items like muffins or scones.
However, there are instances where flouring is not necessary or even undesirable:
Non-stick baking sheets: If you're using a non-stick baking sheet, it already has a non-stick coating, so flouring may not be necessary. In fact, adding flour to a non-stick surface can cause the baked goods to brown excessively or result in a gritty texture.
Parchment paper or silicone mats: When using parchment paper or silicone baking mats, there's usually no need to flour the baking sheet since these materials are naturally non-stick.
High sugar content: For recipes with a high sugar content, like certain cookies or bars, the sugar itself can act as a natural non-stick element. In these cases, flouring might not be necessary.
Ultimately, whether or not to flour a baking sheet depends on the specific recipe and the baking surface you're using. If the recipe calls for flouring, it's a good idea to follow the instructions to ensure the best results. Otherwise, you can consider alternative methods like using parchment paper or a silicone baking mat for non-stick purposes.