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Update: I quit sifting my flour after a cake turned into a brick in Tucson
For the past few months I sifted every bit of flour for cookies and muffins, and I swore it made a difference. Then last Saturday I rushed a birthday cake for my niece, dumped the flour straight from the bag, and the crumb came out the same as always, maybe even lighter. I checked the bag and it was the same brand I had been sifting, so the sifter was doing nothing but making me feel fancy. Now I just whisk the dry stuff together for 20 seconds. Anyone else find a step in their baking that was pure habit with no payoff?
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