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Old 01-02-2012, 08:35 PM
 
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When a recipe calls for one cup of flour, it doesn't matter self-rising or all purpose:

1. Do you sift the flour first?
2. Do you pack the flour in the one cup tight or loose?
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Old 01-02-2012, 09:21 PM
 
Location: Islip,NY
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Sifting the flour first, pack loosely but level.
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Old 01-02-2012, 11:07 PM
 
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Quote:
Originally Posted by lubby View Post
Sifting the flour first, pack loosely but level.
Thanks lubby.
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Old 01-03-2012, 04:42 AM
 
Location: Mid-Atlantic
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It depends. One cup of sifted flour is different than one cup of flour sifted. With the first, flour is sifted into a measuring cup. In the second instance, you'd measure the flour then sift.
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Old 01-03-2012, 09:04 AM
 
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That is a good question. This year for my cookies I loosely scooped and leveled then sifted the flour with the other dry ingredients and I had good results. I usually go by the order of the words. For example, 1 cup sifted flour is sifted then measured. 1 cup flour, sifted is measured then sifted. I can say that not all the recipes that I try work out great and usually try it both ways before totally giving up on the item. Good luck to you!
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Old 01-03-2012, 08:11 PM
 
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My dil took a cooking class and she sifted and packed the flour down and sifted more and packed away. I didn't say anything and the cookies came out ok. I'm not one to disagree with her. I measure a cup of flour and then sift it but I did see her point sifted is lighter and watching her pack it down she got her cup of flour.
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Old 01-04-2012, 07:45 PM
 
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Usually I sift right into measuring cup -- when I sift.
Then level off with knife
Don't pack flour.
Less flour is supposed to result in more tender baked goods.
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Old 01-08-2012, 10:30 PM
 
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I never pack ingredients on cups when baking, only brown sugar (when directed, and it usually is).
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