I sift my mixes & usually my PS.
I do have a ? for everyone who does. I too would like to go ahead & sift everything. However, does this affect the measuring of it? E.g. Recipe calls for 1 c flour or PS, but I've already sifted prior to measuring---will it affect the recipe? I will go ahead & sift ahead of time (like when I buy my 7 lbs of ps b/c the recipe is in weight.)
Yes, sifting first will effect how much of that ingredient will make it into your recipe. Watch directions closely. If it says "1 cup sifted flour" then sift first. If it says "1 cup flour, sifted" then measure first, then sift. As a general rule you should scoop your flour into the measuring cup with a spoon so that it's not too compact.
I know this (not being a smarta$$), but what if the recipe doesn't specify? Should I just not sift until after I've measured for every recipe? So, is it ok to go ahead & presift my ps since my recipe calls for weight instead of cups?
This is another reason to get away from goofy a** measuring cups. If the recipe doesn't call for sifted. Sift AFTER you measure. Yes, you can presift your PS, the weight doesn't change with sifting. I set my bowl with strainer right on the scale. Then I put my dry ingred. right in.
Mike
Going by weight is the easiest (read great for lazies.. like me) way to measure too.. no scooping and leveling.. no worrying about sifting first or second.. just dump it in and sift it after.
One caution with sifting flour and baking with it... If the recipe calls for sifted flour, it needs to be sifted before measuring. If the recipe doesn't, then don't sift it until after. You actually will alter the amount of flour in the recipe if you don't do it as the recipe requires. This results in bad baking results for your cakes.
Edited to add....
Sorry, didn't read the rest of the posts first....
Also I don't post either but am starting to rethink this...
I've thought about weighing all my ingredients & calculated it up (going by the bag) but is there a chart out there that converts from cups to weight?
Regular AP flour is 120 g to a cup.
(People actually don't agree on that, either, but its the most prevalent measure I've found and everything turns out great - even my tortilla recipe.)
I'd like to find the weights for other ingredients too. Its just so much easier than getting out all the measuring cups and trying to remember "Was that the 5th cup of flour or the 4th?"
I've always sifted my ps, but never my mixes or flour unless it called for it. I believe I will now. I just use a strainer over a super large bowl. I was doing the shake thing but discovered that I can run my hand throught it and it goes a lot faster.
Regular AP flour is 120 g to a cup.
(People actually don't agree on that, either, but its the most prevalent measure I've found and everything turns out great - even my tortilla recipe.)
I'd like to find the weights for other ingredients too. Its just so much easier than getting out all the measuring cups and trying to remember "Was that the 5th cup of flour or the 4th?"
Crap! After calculating what the side of the bag (white lily) said it came to 192g/cup. No wonder that recipe didn't turn out right. So, if the side of the bag is wrong (said 1 tsp = 4g) then how can I convert my other ingredients?
And I sooooo know what you mean when you say "was that the 5th or 4th cup?" I've done that sooo many times & it's frustrating. I would love all recipes to give weights, that's why I love Sugarshack's recipe so much. And it takes a lot less time to weigh than measure out, especially larger quantities.
a cup of AP flour is approximately 4.25 ounces.. cake flour is 4 ounces.. bread flour is 4.5 ounces.. you will find different variations, but all are about the same. For the rest of your ingredients just weigh out a tsp and write the weight on the container.. there are on-line conversion calculators too.
Thanks. I'll do that. I noticed (while just looking) that allrecipes.com has a conversion to metric for their recipes, but I have quite a few of my own that I want to convert---boy I'm in for a time.
On another note, do you still measure your liquids w/ a liquid measuring cup or is there a better way to do that?
I weigh my liquids as well. I have a "baker's scale" that you can change from grams to milliliters to ounces to liquid ounces.
Here's a good converter: http://www.pantsblazing.com/convert/vol_weight.php
That converter is awesome! Thanks for sharing!
Mine is just oz/lbs & grams. I may invest in a better one since I do use it often. Thanks for the link!
You're welcome!
I also still use my liquid measuring cup.
Here's another I reference sometimes:
http://www.fareshare.net/conversions-volume-to-weight.html
While looking for a chocolate chip recipe (which I've still not found one---bout to try another) I came across this. Thought some of you might like it.
http://dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm
You're welcome!
I also still use my liquid measuring cup.
Here's another I reference sometimes:
http://www.fareshare.net/conversions-volume-to-weight.html
Wow! Awesome links! I remember a few months ago sitting down and trying to figure out how many grams in a cup of Crisco shortening! I wish I had this then. It's good to know though that my math is still up to par! 
Do any of you recommend any particular name brand for a sifter?
I have a question about sifting.
If you are substituting all purpose for cake flour I know it's 1 c (AP) - 2T= 1 c cake flour.
1) Do you sift the AP before measuring it?
2) I assume if it calls for cake flour sifted you would sift after you get the amount of AP.
3) This is where I get totally confused---If a recipe calls for sifted cake flour, how do you go about using AP to sub?
I know cake flour results in a softer cake, but I've found myself in a bind in the past & would like to know for the future.
Here's a question for all of you who sift:
What is the best sifter? I have a LOT of trouble with the ones where you squeeze the handle, but it seems like any sifter gets really, really to work after just one or two uses.
What type/brand do you recommend?
I can't help you on brand because I use my grandmother's old crank type it works great. I hate the squeeze handle ones. Hurts my hands and I always had things stuff that would get stuck in middle.
I just ordered from KitchenKrafts a sifter that is battery powered. It had good reviews, but I have yet to try it.
I have a question about sifting.
If you are substituting all purpose for cake flour I know it's 1 c (AP) - 2T= 1 c cake flour.
1) Do you sift the AP before measuring it?
2) I assume if it calls for cake flour sifted you would sift after you get the amount of AP.
3) This is where I get totally confused---If a recipe calls for sifted cake flour, how do you go about using AP to sub?
I know cake flour results in a softer cake, but I've found myself in a bind in the past & would like to know for the future.
Most recipes do not require that you sift before measuring.. but you should aerate your flour a little.. run a whisk through it a few times before you scoop and level or just get rid of the ole' measuring cups and invest in a nice digital scale. Measuring by weight takes the guesswork out of it.
You can pack a lot of flour in a 1 cup measuring cup. If your flour is mashed down and compacted in your container you will get more than what is considered to be 1 cup of flour in your 1 cup measuring cup. You can try this at home.. tap your flour container on the counter a bunch of times.. scoop a cup out and measure it's weight.. then run a whisk through and scoop out a cup and measure it. The compacted flour will weigh more eventhough it fir in the same amount of space as the aerated flour. I mean we have all done it right? Pour that flour into the container but there's not enough room so you tap tap tap and it settles in and you can fit more in. I run a whisk through my flour container before each scoop if I am using measuring cups (like at the IL's house).. but more often than not I just weigh it out.. it's a heck of a lot easier than using the cups anyway.. just pile some in.. too much??.. take some out until it measures correct and then sift. Easy peasy.. 
I use a fine mesh seive to sift.. I hate those hand squeeze sifters.. they were invented as torture devices I swear.
I dont usually sift and i havent had any issues.
Sure. I have nothing to bake right now, but maybe I will go home and sift for the fun of it. lol I'm dying to see how it works!
I have a question about sifting.
If you are substituting all purpose for cake flour I know it's 1 c (AP) - 2T= 1 c cake flour.
1) Do you sift the AP before measuring it?
2) I assume if it calls for cake flour sifted you would sift after you get the amount of AP.
3) This is where I get totally confused---If a recipe calls for sifted cake flour, how do you go about using AP to sub?
I know cake flour results in a softer cake, but I've found myself in a bind in the past & would like to know for the future.
Most recipes do not require that you sift before measuring.. but you should aerate your flour a little.. run a whisk through it a few times before you scoop and level or just get rid of the ole' measuring cups and invest in a nice digital scale. Measuring by weight takes the guesswork out of it.
You can pack a lot of flour in a 1 cup measuring cup. If your flour is mashed down and compacted in your container you will get more than what is considered to be 1 cup of flour in your 1 cup measuring cup. You can try this at home.. tap your flour container on the counter a bunch of times.. scoop a cup out and measure it's weight.. then run a whisk through and scoop out a cup and measure it. The compacted flour will weigh more eventhough it fir in the same amount of space as the aerated flour. I mean we have all done it right? Pour that flour into the container but there's not enough room so you tap tap tap and it settles in and you can fit more in. I run a whisk through my flour container before each scoop if I am using measuring cups (like at the IL's house).. but more often than not I just weigh it out.. it's a heck of a lot easier than using the cups anyway.. just pile some in.. too much??.. take some out until it measures correct and then sift. Easy peasy..
I use a fine mesh seive to sift.. I hate those hand squeeze sifters.. they were invented as torture devices I swear.
I have started weighing my dry ingredients--last 2 cakes & about 6 batches of cookies. I've not had a problem (I use 110 g of AP flour= 1c). So, if I have a recipe for cake flour, don't have any & no time to go to the store. I use 95 g of AP flour to sub for the cup of cake flour called for in the recipe.
1) Would you just stir or would you sift the AP flour before weighing it for the 95g?
2) If the recipe calls for 1c cake flour sifted, would you weigh the AP(95g) then sift it?
3) If the recipe calls for 1 c sifted cake flour that's where I get lost. Would you take AP, sift then weigh?
I sift after I weight.. no sense in doing it before or even stirring it since you are weighing it and stirring it isn't going to effect how much it weighs.
If the recipe calls for sifted flour.. I don't know.. none of mine do. Try sifting and measuring 1 cup of cake flour in a measuring cup a few different times and see what it weighs on average. I don't think it will be much different than if you have stirred and scooped it. You are pretty safe with measuring by weight no matter what the directions say. 
This is a great thread! I'm going to sift my mixes tonight while I'm baking. I'm anxious to see the difference.
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