Just noticed more bakers skipping the sifter, flour gets lumpy

Last Saturday at the farmers market stand I share with a pastry friend, she dumped a whole bag of flour into her mixer without sifting once, and I bit my tongue while she pulled out a 3 pound batch of muffin batter with lumps at the bottom. She said sifting is old school and the mixer handles it, but my scones came out so much lighter when I ran everything through the sieve first. Is there a trick to getting that airy texture without the extra step, or has anyone else seen this shortcut messing up their bake?

1 comments

1 Comment

kim_hart71mo ago

Seasonal humidity changes how flour packs. Sifting matters more in summer when moisture makes it clump. Your friend might be fine in dry winter air.