September 26, 2022 - 5:50pm
Shake/mix flours before adding to wet ingredients?
When I'm going to mix a dough that includes multiple types of flour (e.g. 50% whole wheat, 50% all-purpose), I first measure my flours into a container, then put a lid on it and shake violently until the flours are evenly mixed.
Is this necessary, or do most people prefer to just dump their flours unmixed into the wet ingredients? Furthermore, is it detrimental to shake the dry flours like I've been doing?
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I quickly whisk them if I'm using several flours. I don't think you need to worry too much about perfectly distributed flour since you're going to mix with the wet ingredients. Doesn't hurt, though and if you like the results you're fine.
Good to know, thanks!
But have started to use the mixer to mix the dry ingredients before adding the liquids. Things seems to work better that way.
Interesting. The way I've been doing it (shaking) seems to generate a bit of static electricity (judging from the way the flour clings to the sides of the plastic container). So I wondered if that (plus the friction and aeration) might be detrimental.
I put everything in my KA mixer and mix on 2 with the paddle for a couple of minutes.
I wouldn't want to breathe in that fine dust when opening the lid. Not healthy. I try to reduce flour dust as much as I can. And if you do shake up a lot of dust, stay away from open flames. Shaking up sparks? Please don't do it. You are right to be alerted. Link
I blend the flours carefully and slowly with a wire wisk and try to prevent making any dust clouds. Once wet, the flour can no longer make dust so mix away. Another reason to first moisten flour at very low speeds increasing as needed in a mixer.