No Sifting: A Baking Shortcut
Posted by Jennifer on April 20, 2010 – 8:10 pm
Confession Time: I don’t sift ingredients together when baking! Not even when the recipe calls for you to sift the ingredients together. I do try and follow {most} recipes as directed but was never sold on the extra step of sifting.
Did you know that using a whisk to quickly whisk your dry ingredients together essentially accomplishes the same thing as sifting? You’re eliminating lumps and thoroughly mixing.
So if you are like me and too lazy time-pressed to sift, just grab a whisk!
- This post is linked to Works for me Wednesday
April 20th, 2010 at 9:20 pm
That’s exactly what I do. I never sift either. The wisk is so much easier and quicker.
April 21st, 2010 at 8:17 am
I never sift. Or use a whisk…but maybe I will in the future.
April 21st, 2010 at 10:56 am
I do the same thing (unless I’m using brown sugar and I need to get out the lumps)! Good job sharing a great idea.
April 21st, 2010 at 8:50 pm
That’s a great idea! I usually never sift and feel guilty about it. I end up stirring it like crazy with a spoon. I will definitely give this a try :O)
Thanks,
Tracy
April 22nd, 2010 at 12:42 pm
I don’t have a sifter and so I just skip it but now I will try the whisk and hopefully my recipes will turn out better! Thanks for the tip
April 23rd, 2010 at 8:14 am
I too use a whisk for most things. But when a recipe specifically says to sift the flour, I sift. Flour and brown sugar can get dry hard lumps in them. Powdered sugar is especially prone to this. Using a whisk won’t always break up those tiny lumps. So I’ve found that pouring the powdered sugar or whatever through a strainer will “aerate” the powdered sugar and leave behind any hard lumps that won’t break up.
Just something to think about.