I have a question that has been perplexing me for some while...
When using a digital scale measurement (say, for flour), should I measure the specified weight first and then sift (if the recipe calls for it)?
Somone told me that the weight of sifted flour and unsifted should be the same, is there a method to this madness?
Also, in Baking By Flavor, Lisa calls for flour to be [I]measured and then sifted onto a wax paper sheet[/I]. How the hell am I supposed to transfer ingredients sifted on a wax paper sheet into my stand mixer (or whatever else someone might use) without mixing the sifted ingredients?
Finally...don't leave yet...should I sift the ingredients in the order they are listed,one on top of the other, (i.e. sift flour, then baking soda on top, then salt on top...) or should I sift them at the same time so that they are not so easily distinguishable on the wax paper? I really need some answers, it's killing me (I am a very fastidious baker)...Thanks!
Updated 1 year ago | 13
Updated 1 year ago | 9
Updated 1 year ago | 20
Updated 2 months ago | 10
Updated 5 days ago | 2