Food Blog - Best Food Blogs - Gourmet Food Blog THE NIBBLE Blog » TIP OF THE DAY: Sifted Flour
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Send An e-Postcard
Enter The Gourmet Giveaway
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed
THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

TIP OF THE DAY: Sifted Flour

Baking up a storm? Pay close attention to the flour specifications.

It’s important to note that in a recipe, “sifted flour” is not the same as “flour, sifted.”

In the first instance, you sift the flour, than measure out what you need. In the second, you measure out what you need, then sift it.

Baking is chemistry: slight deviations can create disappointing results.

Don’t pack flour into a measuring cup: You can end up with 20% more flour than intended. Instead, use a measuring cup that is exactly one cup to the brim. Fill to overflowing with a scoop or spoon, then level it off with a knife.


Photo courtesy King Arthur Flour.

And be sure to use the right flour. The wrong type of flour (or too much flour) can result in a tough, dry product. Too little flour can cause a cake to collapse.

Put your baker’s thinking cap on and you’ll be fine.

Thanks to Chef Louis Eguaras for this tip.

Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

Leave a Comment

About Us
Contact Us
Privacy Policy
Media Center
Manufacturers & Retailers
Facebook Auto Publish Powered By :