So This Is A Very Basic Question.... But...
Decorating By jenmat Updated 15 Dec 2009 , 1:08pm by Deb_
What kind of sifter do you use for your dry ingredients? In my research for transitioning to all-scratch baking, I read that some people just put the ingredients in a baggie and shake. (to me that doesn't sound very accurate) Then I read that there are those that never sift, only stir the dry ingredients with a fork. Must you sift, and if so, what is the best way?
ALWAYS sift... ALWAYS. Not only to get the lumps out, but sometimes there are things in the dry ingredients that you don't want in your cakes. I weigh my ingredients and just shake them through a fine mesh sieve... easy peasy. 
Fine mesh sieve. It's quicker and easier then any actual sifter that I have ever used.
I use a wire mesh strainer (here's a pic of one, labeled "frying strainer" ... scroll down a few pics: http://www.chinesefooddiy.com/tips6_usefultools.htm ) It's WAY faster than any traditional sifter.
I've not heard of shaking in a baggie .. when sifting, you sort out any undesireable "things" that may be in the dry ingredient, be it flour or a whole cake mix. Some CC'ers have reported finding staples and other non-edible "things" when sifting. Shaking it in a bag just wouldn't pull that kind of stuff out.
Sifting your flour is one of the MOST important steps in successful scratch baking.
Some recipes will instruct you to use (for example) 2 cups sifted flour while others will state 2 cups flour sifted.
There is a big difference in these two measurements. When you sift and then measure you will end up with less flour then if you measure and then sift.....sometimes as much as 1/4 cup.
Definitely read the instructions carefully and ALWAYS sift. Stirring or shaking is NOT the same as sifting.
I too use a fine mesh sieve to sift....I also sift my granulated sugar for my cakes too. I agree with Jeanne, you won't believe the hard, rock like things that you'll find after sifting.
Sifting your flour is one of the MOST important steps in successful scratch baking.
Some recipes will instruct you to use (for example) 2 cups sifted flour while others will state 2 cups flour sifted.
There is a big difference in these two measurements. When you sift and then measure you will end up with less flour then if you measure and then sift.....sometimes as much as 1/4 cup.
Definitely read the instructions carefully and ALWAYS sift. Stirring or shaking is NOT the same as sifting.
I too use a fine mesh sieve to sift....I also sift my granulated sugar for my cakes too. I agree with Jeanne, you won't believe the hard, rock like things that you'll find after sifting.
And this is why volumetric measurements just don't measure up to weighing your ingredients.
That being said, whilst supposedly whisking will work for blending the dry ingred together, nothing compares to sifting when eliminating undesireables from dry goods!
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