For baked stuff, do you sift your flour after measuring or only if the recipe specifies? I never

I measure my flour into a strainer set over a mixing bowl, on a scale.

I always, always, always weigh flour on a scale. Never use my measuring cups, unless it's a new ingredient smileys/smile.gif

 
Your way, of course, is the most accurate. However, since most American recipes are written in

volume measurements, it's not easy to translate that into weight measurements, especially because certain all-purpose flours weigh differently than others. King Arthur flour weighs about 5 oz per cup, whereas, Gold Medal and Pillsbury weigh 4 1/2 oz per cup. (that would be approximately 2 Tbsp difference per cup, and a whole 1/4 cup difference in 2 cups). So, if a recipe simply calls for 1 cup of flour, how do we know which brand of flour the author used when he/she developed the recipe? (Fine Cooking Magazine is right-on, because they let you know they use Gold Medal, which is 4 1/2 oz per cup). Not to mention, Canadian and European flours, which all weigh differently per cup. Of course, everything would have been a lot easier, if the U.S. just used weight like the rest of the world, instead of volume!

 
Gotta agree with you on the flour - I think I need another column on my chart...

I made a chart based on a 4 1/2 oz cup of flour, but sometimes find that it's not enough.

I've tried a couple of Better Homes and Gardens cookie recipes, and I think they must use a 5oz cup of flour too.

I'm going to add another column to my worksheet, so I'll have a 4 1/2 oz AND a 5 oz column. Will forward to you when I do smileys/smile.gif

I love the new King Arthur flour recipe feature, where you can toggle the recipes by weights or by column. (But was it you that said the weight was off? Maybe I'll print the volume, then do the conversion on my own.)

It's a step in the right direction, though. Wish all recipe sites would go that route as well.

 
That's all I do as well. I think sifting came from the old days (when even I was young

before flour was pre-sifted as well as it is now.

I still like the method to blend dry ingredients and filter out little bits, though.

 
Hey Sandi - yeah it was me who said the King Arthur weight equivalents were way off in the Chocolate

Breakfast Muffins I posted. Their all purpose flour is supposed to weigh 5 oz per cup, but this didn't reflect it. Also, I found their other dry weight equivalents to be off, such as cocoa powder, etc. - maybe it's just in this particular recipe...?

I was just looking at your chart the other day - it's great! Thanks again.

 
Hmm, I loosen the flour before dipping a spoon into it to transfer to my measuring cup, but then I

also sift it along with the leavening agents & salt & any other spices (ginger, cinnamon, etc.) so everything is mixed really well prior to adding dry ingredients to the rest of the batter/dough.

 
Yes, one single time in all my centuries of baking I did find bugs in the bottom of my sifter from

a brand new bag of flour. That one time convinced me to always sift--plus my 6th-grade Home Ec teacher insisted we sift flour before adding it to any recipe.

 
wigs... you mean {{{gasp}}} you follow instructions?!! I've always been a rebel I guess smileys/smile.gif

 
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