bread recipe

[Guest guest]

i'm not sure this is true. I read an article in Cooks Illustrated or Cooks

Country once, that said the way the recipe is worded is important.

1 C sifted flour (sift, then measure)

is different from

1 C flour, sifted (measure, then sift)

Amy

 

 

In a message dated 11/13/2008 8:57:46 A.M. Pacific Standard Time,

mabgsb writes:

 

If you start with a cup or a pound of flour, you will still have the same cup

or pound.

 

 

**************Get the Moviefone Toolbar. Showtimes, theaters, movie news &

more!(http://pr.atwola.com/promoclk/100000075x1212774565x1200812037/aol?redir=ht\

t

p://toolbar.aol.com/moviefone/download.html?ncid=emlcntusdown00000001)

 

 

 

[Guest guest]

Sifting adds air to the dry ingrediants and removes any lumps or foreign objects

that might be in the flour etc,

it also mixes the dry ingrediants. If you start with a cup or a pound of

flour, you will still have the same cup

or pound.

 

 

Group,

 

I am full of questions today, LOL. I have a bread recipe, and if it

helps I can post the recipe, and I have a question about sifting. It

tells me to sift in the dry ingredients. Now does that mean I get out

my sifter and use it? Doesn't sifting change the amount of what I'm

using or is sifting in this sense mean something else? Like I said I

will post the recipe if it helps answer my question, but keep in mind

I have never made this recipe so it is not TNT. Thanks so much again

for your help.

 

Hugs,

Mindy

 

 

 

 

 

 

[Guest guest]

Hi,

 

Your question seems quite straightforward.

 

To sift in the dry ingredients yes get out your sieve (I guess this is

what your calling your sifter) and sift them in through it.

 

Sifting ingredients adds air so if you where making a sponge cake of

something it would help make it light and fluffy.

 

I'm a little puzzled by your comment that sifting ingredients changes

the amount because it shouldn't.

 

Hope this helps,

 

Rebecca (Edinburgh)

 

 

 

On Behalf Of Mindy-n-Shawn

13 November 2008 16:24

 

Bread recipe

 

Group,

 

I am full of questions today, LOL. I have a bread recipe, and if it

helps I can post the recipe, and I have a question about sifting. It

tells me to sift in the dry ingredients. Now does that mean I get out

my sifter and use it? Doesn't sifting change the amount of what I'm

using or is sifting in this sense mean something else? Like I said I

will post the recipe if it helps answer my question, but keep in mind I

have never made this recipe so it is not TNT. Thanks so much again for

your help.

 

Hugs,

Mindy

 

 

---

 

 

[Guest guest]

> I'm a little puzzled by your comment that sifting ingredients changes

> the amount because it shouldn't.

>

> Hope this helps,

>

> Rebecca (Edinburgh)

 

Maybe the confusion arises because one cup of flour packed down or

shaken down *weighs* considerably more than a cup of sifted and

carefully measured flour.

 

Because the amount of flour in a *cup* can vary so much, I always

weigh the ingredients for my bread. And I use metric weights as

they're so much easier to work with.

 

~ irene

[Guest guest]

I make beautiful breads and I don't sift.  I just make sure to stir the dry

ingredients well.

 

 

 

 

 

 

" I have done my best " , that is about all the philosophy of living that one

needs....

Lin-yutang.

 

 

 

 

 

--- On Thu, 11/13/08, Glenda and Mike at verizon <mabgsb wrote:

 

Glenda and Mike at verizon <mabgsb

Re: Bread recipe

 

Thursday, November 13, 2008, 8:39 AM

 

 

 

 

 

 

Sifting adds air to the dry ingrediants and removes any lumps or foreign objects

that might be in the flour etc,

it also mixes the dry ingrediants. If you start with a cup or a pound of flour,

you will still have the same cup

or pound.

 

Group,

 

I am full of questions today, LOL. I have a bread recipe, and if it

helps I can post the recipe, and I have a question about sifting. It

tells me to sift in the dry ingredients. Now does that mean I get out

my sifter and use it? Doesn't sifting change the amount of what I'm

using or is sifting in this sense mean something else? Like I said I

will post the recipe if it helps answer my question, but keep in mind

I have never made this recipe so it is not TNT. Thanks so much again

for your help.

 

Hugs,

Mindy

 

 

[Guest guest]

I always sift my flour. Sometimes the bags or container don't get closed

properly (I have 7 kids and a couple of budding bakers)and I want to make

sure that there aren't any critters or other stuff in my baked goods.

 

Stephanie Low

Those who would give up essential liberty to purchase a little temporary

safety deserve neither liberty nor safety.

Ben Franklin

-

" Donnalilacflower " <thelilacflower

 

Thursday, November 13, 2008 9:45 AM

Re: Bread recipe

 

 

I make beautiful breads and I don't sift. I just make sure to stir the dry

ingredients well.

 

 

 

 

 

 

" I have done my best " , that is about all the philosophy of living that one

needs....

Lin-yutang.

 

 

 

 

 

--- On Thu, 11/13/08, Glenda and Mike at verizon <mabgsb wrote:

 

Glenda and Mike at verizon <mabgsb

Re: Bread recipe

 

Thursday, November 13, 2008, 8:39 AM

 

 

 

 

 

 

Sifting adds air to the dry ingrediants and removes any lumps or foreign

objects that might be in the flour etc,

it also mixes the dry ingrediants. If you start with a cup or a pound of

flour, you will still have the same cup

or pound.

 

Group,

 

I am full of questions today, LOL. I have a bread recipe, and if it

helps I can post the recipe, and I have a question about sifting. It

tells me to sift in the dry ingredients. Now does that mean I get out

my sifter and use it? Doesn't sifting change the amount of what I'm

using or is sifting in this sense mean something else? Like I said I

will post the recipe if it helps answer my question, but keep in mind

I have never made this recipe so it is not TNT. Thanks so much again

for your help.

 

Hugs,

Mindy

 

 

[Guest guest]

Well since the word sift is not mentioned until the instructions, I

will assume that I don't need to sift the dry ingredients first. That

is good information to know anyhow so thank you for that.

 

I also read that Donna does not sift any of her bread ingredients and

just makes sure they are mixed well. I think I will start by trying

it that way and go from there.

 

Thanks to all you of responded to my question. I always know I can

count on this group for any help that I need in the kitchen. Thanks

so much.

 

Hugs,

Mindy

 

, akfral wrote:

>

> i'm not sure this is true. I read an article in Cooks Illustrated or

Cooks

> Country once, that said the way the recipe is worded is important.

> 1 C sifted flour (sift, then measure)

> is different from

> 1 C flour, sifted (measure, then sift)

> Amy

>

>

> In a message dated 11/13/2008 8:57:46 A.M. Pacific Standard Time,

> mabgsb writes:

>

> If you start with a cup or a pound of flour, you will still have

the same cup

> or pound.

>

>

> **************Get the Moviefone Toolbar. Showtimes, theaters, movie

news &

>

more!(http://pr.atwola.com/promoclk/100000075x1212774565x1200812037/aol?redir=ht\

t

> p://toolbar.aol.com/moviefone/download.html?ncid=emlcntusdown00000001)

>

>

>

[Guest guest]

measure the amount it says into the sifter and sift it into the recipe.  this

makes sure there are no lumps and all the dry ingredients are combined

 

 

 

 

 Barb 

 

--- On Thu, 11/13/08, Mindy-n-Shawn <hunnybunns4233 wrote:

 

Mindy-n-Shawn <hunnybunns4233

Bread recipe

 

Thursday, November 13, 2008, 11:24 AM

 

 

 

 

 

 

Group,

 

I am full of questions today, LOL. I have a bread recipe, and if it

helps I can post the recipe, and I have a question about sifting. It

tells me to sift in the dry ingredients. Now does that mean I get out

my sifter and use it? Doesn't sifting change the amount of what I'm

using or is sifting in this sense mean something else? Like I said I

will post the recipe if it helps answer my question, but keep in mind

I have never made this recipe so it is not TNT. Thanks so much again

for your help.

 

Hugs,

Mindy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

I was always told that a cup of flour was flour compressed into the cup. You

then sift to remove any large clumps or anything that slipped by the screening

from the milling.

 

 

i'm not sure this is true. I read an article in Cooks Illustrated or Cooks

Country once, that said the way the recipe is worded is important.

1 C sifted flour (sift, then measure)

is different from

1 C flour, sifted (measure, then sift)

Amy

 

 

 

.

 

 

 

[Guest guest]

This is how I was taught about a million years ago in Home Ec class and have

also read it in cookbooks as well as in Cooks Illustrated.

Nancy C.

 

 

i'm not sure this is true. I read an article in Cooks Illustrated or Cooks

Country once, that said the way the recipe is worded is important.

1 C sifted flour (sift, then measure)

is different from

1 C flour, sifted (measure, then sift)

Amy

 

 

 

 

 

 

 

[Guest guest]

The need for sifting originally was to sift some of the bran out of the flour so

your flour would be lighter in order to make a lighter product....pancakes,

cakes, muffins, etc. The way flours were made has changed from the time when

sifting was first used to remove bran. Both Pillsbury and Gold Medal flours

have been " pre-sifted " for years and years....late 60's or early 70's at least

maybe. It tells you on the package to lightly spoon flour into the measuring

cup and then level it off with the straight edge of a knife and that the

" pre-sifting " that the company does negates the need to sift flour before

measuring. But, sometimes you just need flour that is even " lighter " than this

or that needs to be sifted with other dry ingredients to make sure all of the

other ingredients are equally distributed so you sift the flour with the other

dry ingredients.

 

When I make an angel food cake, I sift the flour at least 4 or 5 times. I have

one old flour sifter, popular about 1915, that has three screens inside and it

automatically sifts the flour 3 times....there is a lid on each end and you can

turn it over and " re-sift " for so you have sifted the flour for your angel food

cake 6 times. It is a neat sifter. But for average baking, " the spoon and

level " method is enough unless you are, of course, using a whole grain flour or

one that does not " pre-sift " like Pillsbury and Gold Medal. I don't know if

King Arthur or Robin Hood flours pre-sift or not.

 

But, the way a recipe is written does give you a clue as to what to do with your

flour in making the recipe, as stated below from Cooks Illustrated.

Also......if you have flour with " clumps " in it....it has either gotten wet and

dried into " clumps " or there is some other problem with the flour.....look at it

carefully. Flour is ground from very small whole wheat grains known as wheat

berries and in all of my years of baking (about 45 now) I have never found a

whole wheat berry, or any " clumps " in any flour I have ever used. Many bakers

use a weight scale for total accuracy in baking.....I just use the spoon and

level method unless otherwise directed by the recipe and no complaints so far.

Nancy C.

 

 

 

I was always told that a cup of flour was flour compressed into the cup. You

then sift to remove any large clumps or anything that slipped by the screening

from the milling.

 

i'm not sure this is true. I read an article in Cooks Illustrated or Cooks

Country once, that said the way the recipe is worded is important.

1 C sifted flour (sift, then measure)

is different from

1 C flour, sifted (measure, then sift)

Amy

 

.

 

 

[Guest guest]

Thanks for the clarification...

 

In the UK I always measure things by weight for a recipe - so it will

call for 250g of flour or whatever.

I can understand where the confusion would arise from with cups!

 

Thanks again,

 

Rebecca (Edinburgh)

 

 

 

On Behalf Of

irene

13 November 2008 17:44

 

Re: Bread recipe

 

> I'm a little puzzled by your comment that sifting ingredients changes

> the amount because it shouldn't.

>

> Hope this helps,

>

> Rebecca (Edinburgh)

 

Maybe the confusion arises because one cup of flour packed down or

shaken down *weighs* considerably more than a cup of sifted and

carefully measured flour.

 

Because the amount of flour in a *cup* can vary so much, I always weigh

the ingredients for my bread. And I use metric weights as they're so

much easier to work with.

 

~ irene

 

 

 

 

---

 

 

[Guest guest]

GF friends are raving about this recipe from the gluten free club for making

bread or hamburger/dinner rolls. Have not tried it myself as I am not fond of

tapioca.

 

http://www.glutenfreeclub.com/g/BreadRolls

 

Patricia Squyres

Cell: 714 299-6468

Fax: 714 974-7055

p.squyres