sifting flour

[NMDemDist2]

seems like my Grammy sifted her flour with every recipe. You hardly see it mentioned any more, but since I started sifting I am having much less problem with my doughs

your experience? sift or no?

[Stinky The Clown]

1. It truly depends on what you're making. n/t

[NMDemDist2]

2. well I sifted your pizza dough recipe and it looks beautiful

it's on it's second proof now...

[Stinky The Clown]

3. Take Pitchers!!!!!! Post 'em!!!!! I gotta see!!!!!

:hi:

[NMDemDist2]

5. LOL hubby sez, you gonna take pics?

I sez "No, what if it's a failure?" but he took one anyway

here they are after punch down

[Stinky The Clown]

6. By Jove, mate, I think she's got it!

That looks great! Hard to tell what the texture really is, but judging by the skin, and considering it is after a punch, they look nice and smooth and stretchy.

I'll take 'chovies on mine .....

:hi:

[NMDemDist2]

7. it was silky smooth and I ended up able to just almost "toss" it

more pics here

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=4940&mesg_id=4940

[Stinky The Clown]

4. By the way ... re: sifting

I never sift that recipe.

[eleny]

8. I sift to combine dry ingredients

And I stopped using a regular sifter. I now just use a sieve and tap the side. Saw this on Barefoot Contessa and it made sense since I usually just slap the side of the sifter anyway.

[NMDemDist2]

9. i bought a new sieve the other day and that's what I've been using too

i looked at a "real" sifter in the store today and thought "Why spend $6 and try to find a place for it when the new sieve is working?"

It worked great for the 3 cups of flour for the pizza dough and I made cookies last week and sifting the flour is giving me MUCH better results