This is probably a silly question, but I don't want to screw this up. I do not have a bread machine and I am doing it the old-fashioned way. I bought some Martha White Self-Rising Pre-sifted flour. The recipe says that the flour MUST be sifted if you want your bread to turn out right. Should I still sift this flour or is it okay to use it the way it is? If you have any bread recipes or tricks to share, please do so:-)
Thank you!
Your bread will be OK if you don't, but better if you do. Also, in the future I'd use actual bread flour. All purpose flour is decent, but true bread flour will result in better bread. Finally - stick with flour that is not self rising. You pay more for self rising and you'll less able to control the rise yourself (by adding more baking powder or soda).
Are you making a yeast bread or a quick bread, like pumpkin or cranberry bread?
Self-rising flour has baking soda or powder added to it, plus salt. It's usually used in cakes and quick breads, not yeast breads that need yeast and need to rise. The sifting is recommended because the ingredients that are added to the flour can separate, and sifting helps all the additives get mixed back in.
If you're making a yeast bread, you should know that using the self-rising flour can affect the final product and it may not (usually doesn't) turn out right.
Also, self-rising flour usually has lower protein and gluten percentages, because it's used for things that don't have to rise as much (like a layer cake or pancakes). Bread will be best when made with flour that is intended for bread-baking, with a higher gluten content. Bread flour, or flour that's labelled "better for bread baking" has that higher protein and gluten content. If you use ordinary all purpose flour, you can buy a box of "vital wheat gluten" and add the amount recommended on the box to make the ordinary flour better for baking bread.
I use organic bread flour and I never sift it turns out perfect everytime. I just watch it as it is mixing and sometimes it needs a little more flour or a little more water after a few loaves you will know what it needs. Good Luck. I am getting ready to make home made rolls YUMMY.
My MIL taught me to aerate the flour by stirring it with a spoon (inside the bag or tupperware container that it is stored in) and then scooping it into the measuring cup, and finally running a knife over the top (to make it one cup, etc.) but never to pack it down into cup.
Some people sift every time, but I've never bothered and the bread comes out all right.
I don't think I even own a sifter anymore.
I do suggest sifting. It keeps it from getting lumpy. Also, are you using AP flour? If so, I suggest getting actual bread flour next time. Different types of flour have different consistency and has more or less gluten. Cake flour has a very low gluten content, AP is middle of the road, and bread flour is higher...because gluten is needed in bread to give it structure so it will rise properly.
Best of luck!
