Hot take: Pre-sifted flour is usually a waste of money

My old pastry chef kept telling me to always sift my own flour even when the bag says pre-sifted, and I brushed him off for years. Last week I made 3 batches of angel food cake for a wedding order in Detroit and the first two came out dense as rocks using the pre-sifted stuff from the store. Anyone else notice a big difference when you sift again at home?

2 comments

2 Comments

nathanj561mo ago

Mine sits in the pantry and looks all innocent until my cakes turn out like bricks. Learned that lesson the hard way too.

thompson.nathan1mo ago

Man, come on. Are we really acting like a box of baking soda is a saboteur now? It's just sitting there until you use it wrong, same as any other ingredient. Sounds more like a user error than the baking soda having some kind of secret grudge against your cakes.