I understand from another thread that presifting flour may not go over too well in a humid climate, which can be the case down here in Georgia! My question is this, I have a recipe that instructs me to sift the flour twice. Would it be possible to presift it once, and then when going back to actually mix the ingredients, sift it the second time? I have to make ten batches for a wedding cake, and I am trying to do as much ahead of time as possible. If not, I guess I'll just have to do it by the book! Thanks in advance for your replies!
I would say that if you're inside an air conditioned place pre-sifting shouldn't be a problem at all.