Is Sifting Necessary?

One baking question that I’m frequently asked—“Is sifting really necessary?”

Sifting for Devil's Food Cake

I hope that answers the question…

Related Posts and Links

Tips to Keep Cookies from Spreading

When to Use (and not Use) Corn Syrup

How to Make the Perfect Caramel

Why You Should Use Aluminum-Free Baking Powder

American Baking Ingredients in Paris


  • Marcus
    August 1, 2007 6:53am

    Dave, off topic, is there any particular reason that RSS subscribers to your blog get every post duplicated? It’s not a big deal, but odds are you don’t read your own blog, so you wouldn’t know. Heck, maybe it’s just me?

  • dodo
    August 1, 2007 7:18am

    I use live bookmarks via rss and i dont get them duplicate, havent tried with a proper rss reader thought

  • August 1, 2007 7:49am

    I use Google Reader and I get them duplicated every single time. Kinda wierd…

    We three are really off topic, lol.

  • flavia
    August 1, 2007 7:54am

    ok, back to business now!! I’m a baker and the only thing I sift is cocoa and confectioner’s sugar…The rest goes “as is” and works just the same…Parole de patissiere !!

  • PF
    August 1, 2007 8:20am

    I don’t get double posts with Firefox browser

  • August 1, 2007 8:53am

    Cocoa powder and powdered sugar are the two things I always sift. In other news, I’m sure you saw todays ice cream articles in the NYTimes. I’m skeptical of Bittman’s claim about cornstarch ice cream, especially with skim milk; however, Harold McGee’s article on dondurma was cool…

  • August 1, 2007 9:17am

    I use NewsFire and sometimes they come through twice around here too, since I have to make the inevitable corrections after posting.

    Since I can’t read what I write as clearly as I can after it’s posted, I do go back and make changes and they randomly do pop up sometimes twice in my feeder.

    I think there may be something in your Preferences that controls that, but I’m better at doling out baking advice rather than technical advice.
    Apologies, but perfection has it’s its price ; )

    Mercedes: Yes, I did see that. And I (and others) beat him to the punch and do have a cornstarch-based ice cream in The Perfect Scoop (page 133) that’s quite good.

  • mbs
    August 1, 2007 11:57am

    just a note. if they tell you to sift brown sugar, beware that it will clog your strainer instantly; the trick is to mix it up first with your other dry to-be-sifted ingredients.

  • August 1, 2007 12:26pm

    Haha what a great exhibit. How do you think the cocoa powder got THAT clumpy? Is it from moisture in the air?

  • August 1, 2007 3:25pm

    Hmmmm, I just whiz things in the FP and it gets all airy and separated.

  • Joanne
    August 1, 2007 3:45pm

    I agree, i never sift even when the recipe says to (GASP!) unless i think need to. and you get pretty good at figuring out when you need to with time and experience… If you’re more of the paranoid type i think you need to sift all the time, though. it should give you peace of mind.

    Btw, good tips Judith & mbs, i will definately keep that in mind.

  • August 1, 2007 5:20pm

    OMG, why are there rocks in your cocoa?

  • Lu
    August 1, 2007 5:39pm

    I rarely sift, but if I do I use my strainer. If I need to do a quick “sift”, I use a big whisk in the dry ingredient bowl.

    On another happy-go-lucky note…. YAY, the Blenheim jam is almost at my house, the Blenheim jam is almost at my house! Did I repeat myself? Did I repeat myself?

    (Translation: thanks for the tip oh-so-many month ago, David, I can’t wait to taste it.)

  • August 2, 2007 10:51am

    Cocoa Pebbles! haha Just pour the milk.


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