I was always skeptical about sifting and did not have a sifter for decades. Then I got a bread machine. I couldn’t figure out why my loaves didn’t rise or why they turned out like bricks. Sifting is the key! Don’t let people fool you.
My extensive research finally yielded a clue. I had been using a measuring up to scoop the flour out of the bag or canister, leveling it, then adding it to the dough. I finally found a sifter I liked after much trial and error.
Here’s today’s outcome. I added four cups of flour to my sifter, using a slotted spoon so as not to compact it. I then sifted and added 4 1/4 cups flour to my dough.
Look what’s left over! Close to 1 1/2 cups of sifted flour! This tells me that I was adding AT LEAST 2 cups of extra flour to each recipe of bread dough.
The dough is in the breadmaker. I’ll know the outcome in 3 1/2 hours.