I used to sift every flour, now I only sift for cakes

For 5 years I sifted all-purpose flour for bread and pizza doughs because I thought it was mandatory. Last month I tried skipping it on a batch of baguettes and the crumb came out identical, so now I only sift when I'm making sponge cakes or anything with cocoa that clumps. Anyone else ditch a step they thought was non-negotiable?

2 comments

2 Comments

wesleyflores5d ago

Kitchen stuff is like that for me too. Once you learn why a step exists, half the time it turns out it's just tradition or someone's grandma being extra cautious. Same thing happened with me and proofing dough in a warm oven, finally tried it on the counter and the bread was just as good. Weird how we hang onto these habits just because they feel like rules.

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adam_baker4d ago

Right? Now I second-guess every kitchen rule I ever learned.