Blueberry Pancakes - sifting flour - Ask the audience :(

[Guest guest]

Folks,

 

I am also curious as to why sifting makes it lighter.

Can some kind soul please explain " why " before I pull all my hair out.

 

I understand that " sifting " will take out any unwanted residue particles in the

flour.

But once you mix it with water, it becomes a thicken liquid.

Then it goes on a hot pan and solidify as the liquid gets heated up in the pan.

So, how does sifting the flour makes it lighter?

 

Please , please be so kind and explain it to a poor silly old goose like me

I will be forever grateful and thankful.

 

Goodnight,

Bye,

So long,

All the best

Wee

 

 

 

On 24 Sep 2006 at 20:46, chilifrenchfries wrote:

 

>

> Yes, sifting will certainly make then light and fluffy.

> Let me know what you think after you make them.

> ~G~

>

> , " greatyoga " <greatyoga

> wrote:

> >

> > I was wondering about this recipe. You said you sift the flour.

> I

> > have never sifted flour when making pancakes. I use either

> buckwheat,

> > corn or WW flour. I don't have any problems with the way they

> come

> > out. Does sifting make them a lot lighter? Why does it make a

> big

> > difference. If it does I'll try it.

> >

> > Thanks

> > GB

[Guest guest]

When the leavening agent starts to work, it is working on smaller particles,

so it can rise easier - leavening agents being yeast, baking powder, or

baking soda. It makes the cake, bread, etc. of a much lighter texture.

 

Marilyn Daub

mcdaub

Vanceburg, KY

My Cats Knead Me!!

-

wee

Sunday, September 24, 2006 5:27 PM

Re: Re: Blueberry Pancakes - sifting flour -

Ask the audience

 

 

Folks,

 

I am also curious as to why sifting makes it lighter.

Can some kind soul please explain " why " before I pull all my hair out.

 

I understand that " sifting " will take out any unwanted residue particles

in the flour.

But once you mix it with water, it becomes a thicken liquid.

Then it goes on a hot pan and solidify as the liquid gets heated up in the

pan.

So, how does sifting the flour makes it lighter?

 

Please , please be so kind and explain it to a poor silly old goose like

me

I will be forever grateful and thankful.

 

Goodnight,

Bye,

So long,

All the best

Wee

 

 

 

On 24 Sep 2006 at 20:46, chilifrenchfries wrote:

 

>

> Yes, sifting will certainly make then light and fluffy.

> Let me know what you think after you make them.

> ~G~

>

> , " greatyoga " <greatyoga

> wrote:

> >

> > I was wondering about this recipe. You said you sift the flour.

> I

> > have never sifted flour when making pancakes. I use either

> buckwheat,

> > corn or WW flour. I don't have any problems with the way they

> come

> > out. Does sifting make them a lot lighter? Why does it make a

> big

> > difference. If it does I'll try it.

> >

> > Thanks

> > GB

 

 

 

 

 

[Guest guest]

Another reason for sifting flour is that when you sift it, it makes

for more consistent measuring. So, when the recipe calls for 3 cups

flour, it does not make a lot of difference if the all purpose flour

has been sitting in a crock on your drainboard for six months or if

you purchased it yesterday in bulk from your local coop and it

really is fluffier because it has not yet settled.

 

When I first learned to bake [1950's], everything was sifted. Now,

I notice that only very fussy things like cakes from scratch are

sifted [yes, real cakes a really are better than the ones out of

box]. Cakes need to have consistent ingredients or they fail.

 

I now am on my second flour sifter since I was married the first

time in 1961. I purchased this one about 10 years ago after I wore

the first one out.

 

I believe that commercial bakers weigh many of their ingredients for

more consistency.

 

Kathleen

 

 

> When the leavening agent starts to work, it is working on smaller

particles,

> so it can rise easier - leavening agents being yeast, baking

powder, or

> baking soda.

 

> I am also curious as to why sifting makes it lighter.

[Guest guest]

Kathleen

 

I too grew up in the 50's. I remember my mom always sifting flour.

Now hardly any recipes call for sifting. My mom never sifts anymore.

Maybe she never sifts because the recipesdon't call for sifting

though. She always goes by recipes.I'll try it with my next pancake

or cake recipe and see how they turn out. I do have a sifter and do

use it for fine cake recipes to get the lightness.

 

GB

 

, " Kathleen M. Pelley "

<kmpelley wrote:

>

>

> Another reason for sifting flour is that when you sift it, it makes

> for more consistent measuring. So, when the recipe calls for 3 cups

> flour, it does not make a lot of difference if the all purpose flour

> has been sitting in a crock on your drainboard for six months or if

> you purchased it yesterday in bulk from your local coop and it

> really is fluffier because it has not yet settled.

>

> When I first learned to bake [1950's], everything was sifted. Now,

> I notice that only very fussy things like cakes from scratch are

> sifted [yes, real cakes a really are better than the ones out of

> box]. Cakes need to have consistent ingredients or they fail.

>

> I now am on my second flour sifter since I was married the first

> time in 1961. I purchased this one about 10 years ago after I wore

> the first one out.

>

> I believe that commercial bakers weigh many of their ingredients for

> more consistency.

>

> Kathleen

>

>

> > When the leavening agent starts to work, it is working on smaller

> particles,

> > so it can rise easier - leavening agents being yeast, baking

> powder, or

> > baking soda.

>

> > I am also curious as to why sifting makes it lighter.

>