Sifting the flour serves to add air to it to create lighter, more uniform batters to fry in the kitchen. Many recipes explicitly state that you need to sift flour before using it as an ingredient, but you don't always have a sieve on hand. As convenient as it is, however, the sieve is not the only tool that allows you to sift flour. A colander or whisk can be just as useful, but if you don't have those, you can use a simple fork. Often we tend to neglect the advice to sift the flour to do it faster, in some cases the result will not be compromised, in others it will mean skipping a fundamental step of the recipe. Preparations that require a delicate texture, for example, need the flour to be sieved.
Steps
Part 1 of 3: Using a Strainer
Step 1. Prepare everything you need
If you don't have a sieve available, you can incorporate air into the flour with a common colander. Use one that's enough to hold the full amount you need to sift. You will need to keep it on a bowl that is slightly wider than the sieve.
Step 2. Pour the flour into the colander
Pour it with one hand while holding the colander with the other. Make sure it is placed in the center of the bowl below, which is needed to collect the sifted flour.
- Since flour is a powdery substance, the process could create a bit of a mess in the kitchen. Try to pour it slowly, or you'll end up flouring your clothes and work surface.
- Put on an apron or an old T-shirt as you sift the flour.
Step 3. Tap the sieve on the side until all the flour falls into the bowl
Nudge it lightly with one hand while supporting it with the other. By tapping it you will need to make sure that the flour falls slowly into the bowl below. Once it has accumulated in the container it must be airy, homogeneous and completely free of lumps.
- If any lumps remain, it means that you are tapping the strainer too hard. Fill it with flour again, then start over.
- It may take some time to sift all the flour through the colander, so don't be in a rush. Tapping it hard to speed up the process would only force you to start over. If the flour passes too quickly through the sieve, it is not sieved sufficiently.
Part 2 of 3: Sift the flour with a kitchen whisk or fork
Step 1. Prepare everything you need
If you don't have a sieve or colander available, you can sift the flour using a whisk. In addition to the whisk, you will need a bowl large enough to hold the flour you need to sift.
In the absence of anything else, you can also use a common fork. If possible, choose a larger one than normal, it will allow you to sift the flour more efficiently
Step 2. Mix the flour by making circular movements
First, pour the amount of flour indicated in the recipe into the bowl. Take the whisk, or fork, and dip it in the center of the flour. Mix it in quick, circular motions. Slowly, you will see that the flour begins to take on a more uniform, light and lump-free consistency.
If you don't notice any improvement, it means you are mixing too slowly. Move your arm more quickly
Step 3. Be patient when mixing the flour
It may take some time to sift the flour using this method, especially if it is a large quantity. Do not lose patience if the result is not immediate, continue mixing quickly and circularly until the flour appears light and uniform.
- When finished, the flour must be totally free of lumps. In the bowl it should appear light, homogeneous and dusty.
- If your arm muscles start to hurt, you can take a short break to let them rest - the end result won't be compromised.
Part 3 of 3: Knowing When to Sift Flour
Step 1. Know when to sift flour
Pay attention to the punctuation and words used in the recipe regarding the flour. The information provided by the author is used to make you understand how and when it is necessary to sift it. There is a big difference between "100 g of flour, sifted" and "100 g of flour, sifted".
- If the recipe calls for "100g of flour, sifted", the first thing you need to do is weigh the flour. Only then will you have to sift it and transfer it to the bowl.
- If the recipe calls for "100g of sifted flour", start by sifting a good amount of flour. Only after sieving it can you weigh it and transfer the one needed for preparation to a bowl.
Step 2. If the flour has been in its package for a while, it is advisable to sift it
This is not a step that is always mandatory. Sometimes, especially if it has been recently wrapped, the flour is still soft enough to use as it is. On the contrary, when it remains in the package for a long time, it is better to sift it because it could be too compact.
If the package of flour has been crushed in the pantry or on the supermarket shelf for a long time, perhaps with something heavy resting on it, it is instead important to sift it
Step 3. Sift it if you intend to prepare a dish with a delicate texture
Depending on the recipe you intend to prepare, if once removed from the package it does not appear too compact, you may also avoid sifting it. However, this is not possible with preparations that require a light and delicate structure, in these cases it is in fact mandatory to sift it. Recipes like the Paradise Cake, for example, need the flour to be sifted.
Step 4. Sift the flour on the counter before starting to knead the dough
Flour the work surface (for example a wooden surface or a sheet of baking paper) will prevent the mixture from sticking to it while you roll it out or knead it. Generally, using sifted flour allows you to get a better result because being free of lumps it is distributed more evenly.
Similarly, it is advisable to sift the flour before sprinkling it on the bottom of a pan in order to bake a pizza, cake or cookies
Advice
- If you store the flour in a plastic container or any type of airtight container, it may be sufficient to shake it quickly before opening it. It will be enough to shake it a couple of times to make it more airy and easier to work with.
- Store the flour in an airtight container. By storing it properly, it will take less time to sift it just before use. Transfer it to an airtight container immediately after purchasing it to allow it to remain soft.
