The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Erzsebet Gilbert's picture

Sifting your troubles away?

January 9, 2010 - 8:03am -- Erzsebet Gilbert
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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!

clazar123's picture

So what do you do to streamline baking your daily bread?

March 9, 2009 - 9:51am -- clazar123

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.

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