Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
5 minutes ago, brooksms said:It was a tip I saw on a video which said it ensures the leavening gets evenly incorporated.
I have certainly never heard of this and it doesn’t sound wise to me. I would expect that you would exhaust the power of your leavener doing it this way. If you are concerned about your leavener being properly distributed then I think sifting it together with the flour is a better way to go. I look forward to input from others.
3 minutes ago, brooksms said:It was a tip I saw on a video which said it ensures the leavening gets evenly incorporated.
I have certainly never heard of this and it doesn’t sound wise to me. I would expect that you would exhaust the power of your leavener doing it this way. If you are concerned about your levener being properly distributed then I think sifting it together with the flour is a better way to go. I look forward to input from others.
.thumb.JPG.7d4410cba998b7350e463eac9d1a1c47.JPG)
