(August 8, 2015 at 10:31 pm)Lemonvariable72 Wrote:(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.Unbleached and sifted myself? I will try that.
The unbleached flour will cost slightly more, but is no more trouble to work with. The sifting requires that you have a sifter, and is another step in the process. But it is an easy step that is not much work. It made a significant difference in the rising of my wife's biscuits.
When you try both of these things and like the results, you can then name all of your children after me.
"A wise man ... proportions his belief to the evidence."
— David Hume, An Enquiry Concerning Human Understanding, Section X, Part I.
