(August 8, 2015 at 10:21 pm)Pyrrho Wrote: Okay, use unbleached flour. Trust me on this, it is better than bleached flour. Also, always sift your flour, even if it is "pre-sifted." It really can make a difference, depending on the exact recipe. Try it and report back on the results. I think you will be pleased.
Alton Brown recommends sifting pre-sifted flour, so it's probably good advice.
I haven't even *seen* a sifter since the 1970's.
I don't bake personally, it seems like a lot of black magic to me. My cooking skills are strictly in the savory department.
