all about sifting

Do you wonder how and when you should sift your ingredients? Is sifting really necessary?

For most recipes where you use a stand mixer - like cakes, cookies, cheesecakes - it's fine to combine your dry ingredients with a whisk. Whisking breaks up most lumps, including when you're incorporating cocoa powder (which can be clumpy).

When should you sift? When the recipe calls for it! Sifting is called for when you are folding dry ingredients gently into delicate, wet batter like angel food cake or our recent madeleines. 

Do you need a sifter? We don't use one. We use a fine-mesh sieve over a piece of parchment paper or a bowl. A sieve can be used in many other ways and justifies its place in our kitchen.

Happy Baking!

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