So, in my past few weeks of baking, I've begun to sift my flour before adding it to the mix - I've only been making loaves I've made many times before, by the way. I started doing it in an attempt to make my measurements more exact, but it seems that the crumb has improved since I've started to sift. Am I only fooling myself here, or does sifting it really make a difference? Just curious.... thanks!
I am finally settling into a pattern of baking 3-4 loaves every weekend for our daily use-WWsandwich, fruited morning toast, french and maybe 1 extra as experimental,giveaway or to perfect a recipe.
It occurs to me their are many little things I can do to streamline the process of making the repetetive loaves such as pre-measuring out my flour into ziplocs and even adding all the dry ingredients to it.