The benefits of sifting flour

The flour must be sieved just before laying. - there are only three reasons for this, and all are equally important:

1. Stability of the result. (from flour of different quality - more or less the same product).
2. Saturation of flour with oxygen - yeast also breathes and it is better for them to breathe with full "breast", and not somehow.
3. After sifting, the following may remain on the sieve:
a. dolbonosik beetles - (black).
b. mealworm (s) - (whitish).
c. starch plates are used to reduce gluten - do we need it?
And of course, when packing - you never know what else can get.
I came across - pieces of starch and pieces of noodles, thank God, no worms, no beetles. (Apparently in flour made from genetically modified grains - they just don't live)

Bread from sifted flour rises better and faster, it turns out more fluffy. Plus a guarantee that there will be no nasty things in the bun.

Many (including myself) refuse this venture due to natural laziness: you need to perform unnecessary actions, use additional (and oversized) dishes, then you need to wash them, etc., etc.
And if you sift over a bucket, half wakes up.

There would be a sieve in nature, put on a standard Panasonic bucket - there would be no price for it

I'm lazy too. But I sow. Every time I think: "Ah! Okay, I'll sift it one more time ... And then you never know what ...." True, in fairness I must say that there were several times when laziness won me over. And I didn't sow. Someone from the forum was right that nothing has changed ...

I am forced to do this by two things:
1. Once I have a bug in my sieve! Present. Little brown ... I don't know who it was. They say that some weevils and their larvae live in flour. I was so impressed by this bug that I sow ...

2. Still, as a result of sifting, balls of flour remain, which are easily broken by hand, but still ....

3. From the experience of baking rolls in the oven and making dough, I know that pies made of sifted flour are more fluffy.

I have such a sifter mug. It is inserted into the bucket, and does not crumble so much, although flour still falls on the edges of the bucket.

To make it not so lazy, I specially bought a large round sieve. With large holes. Flour flies through it in a moment. There is almost no need to knock on it, and as a result, flour spills out less ...

To make it not so lazy, I specially bought a large round sieve. With large holes. Flour flies through it in a moment. There is almost no need to knock on it, and as a result, flour spills out less ...

Does the hole size affect the screening quality? And will a weevil slip into a large one?

[BUT]

Very lazy BUT - apparently, they don't sift at bakeries either! And the result: What, nobody knows what find there? Certainly not regularly, but sometimes once is enough! And biting off your bread - to lose a piece of a tooth (enamel on the tooth) - in the worst case, or to taste the "meat" - no, thank you, thank you! Better to sift.

Many (including myself) refuse this venture due to natural laziness: you have to perform unnecessary actions, use additional (and overall) dishes, then you need to wash them, etc., etc.
And if you sift over a bucket, half wakes up.

There would be a sieve in nature, put on a standard Panasonic bucket - there would be no price for it

Fortunately, there is such a strainer and it is sold very inexpensively (90 steering wheels in my opinion or so) in IKEA. You can sow even in a glass, and it's impossible to miss in a bucket of a bread machine at all.You don't need to shake anything, just near the handle there is another plate on which you need to press. Conveniently!
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On ebay there are options for "flour sifters".

Powered by one AA battery. If I find it with delivery to our region, I will give a link. Fortunately, now you can pay from Russia using the PP.

Without waiting for an answer from Lubka's grandmother, I went to METRO and bought a FACKELMANN sieve mug. Now I sift the flour directly into the bucket, and nothing crumbles. Now my bread will be even fluffier and tastier. How.

Help me figure it out ... If the recipe says, "wholemeal flour", does this mean that it does not need to be sieved, or does it mean that the flour needs to be weighed whole (as far as I know, "1" differs from "2 "), and then you can sift ... And yet ... Are there such types of bread for which the flour does not need to be sieved in principle (so as not to harm the dough recipe)?

[Crochet]

Does this mean that it does not need to be sieved, or does it mean that the flour needs to be weighed in wholemeal form (as far as I know, by weight "1" is different from "2"), and then it can be sieved

Crochet, "1" and "2" differ not in weight, but only in VOLUME, do not confuse yourself.

Whole flour is the same as "whole", "whole grain", "whole", that is, made from a whole wheat grain, including the bran and germ.

[Crochet]

Crochet, "1" and "2" differ not in weight, but only in VOLUME, do not confuse yourself.

Whole flour is the same as "whole", "whole grain", "whole", that is, made from a whole wheat grain, including the bran and germ.

Thank you for your answer, but now I'm even more confused ... Maybe I just didn't quite clearly formulate my question ... I'll try to formulate the question differently. So, there is a recipe (the recipe book attached to the bread maker) which says to take a certain amount of "White flour" (and you need to sift it?). In another recipe, "Sifted flour" is needed ... So, I would like to know if in recipe # 1 I take "White flour" and sift, will that change something? And in recipe number 2, I will take the same "White flour", but I will not sift through ... Wow, I wrote it ... Dark forest ... Now, it will be even clearer, I use wheat flour "Makfa", what is the difference between the missed through a sieve, from exactly poured from a bag?

[not]

The flour must be weighed not sifted, and then sieved (the weight will not change for the stove, but fluffiness flour will rise

Celestine! This isn't the first time I've come across a recommendation to weigh first and then sift. If the weight does not change and flour not is measured in cups, how important is the order, why not sift directly into a bucket on the scales? "Fluffiness" will not suffer from this.

And I don't see any point in an electric seeder - you don't bake bread on an industrial scale!

An electric mug contains no more than 500 grams of flour. This is just for one large loaf or loaf. And this is far from an industrial scale.
And flour dust from it is much less than from metal, since it goes deep down into the stove bucket (handle at the top) and works much faster in time than metal.

Very convenient.

Let's sum up!

1.the flour must be sieved so that:
- eliminate extraneous byaki and inclusions in flour;
- break up the lumps that occur when flour is caked during storage;
- saturate the flour with air, which has a beneficial effect on the dough.

2. The measuring cup holds more un-sifted flour than sifted flour. The sifted flour becomes more airy and porous.

3. The total amount of UNSOWED flour is included in the bread recipe!
Therefore, first we weigh the flour with a scale, or measure it with a measuring glass - and only then sift the flour into a bucket x \ n or into another bowl.

4.for the purpose of sifting flour, you can use various sieve mugs, both simple and with a rotating bottom, or you can use an ordinary kitchen fine sieve.

I had a problem today ... I found a piece of glass with a fingernail in the flour !!! this is the first and, I hope, the only time .. but this once will be enough to be left without a stove and harm health ...
NEVER DISPOSE SOWING FLOUR!

I bought a sieve mug in Ikea and sift the flour right into my Panasonic's bucket))))
very comfortably )))

I always sift flour! In general, the whole process, from beginning to end, gives me great pleasure. I sift the flour into a large bowl, then scoop it up a few times with a sieve and sift it again. I have an ordinary sieve with a handle, not mechanical or electrical. I refused from the mechanical one, it clogs up, you can not wash everything and also some byaka can start, after which I threw it into the bucket I transfer the flour neatly with a cup, as a result, a clean bucket and no flour spots on the finished bread.

I also enrich whole grain flour with oxygen: I measure out the required amount in the same large plastic bowl and using a small cup, I just collect and blow it into the bowl many times. You can even feel what a heavy torment at first and what it becomes later.

Honestly, I think that sifting flour directly into a bucket is only sifting out the garbage and breaking the caked lumps. Having flown 10 cm in a bucket, what kind of oxygen the flour will have time to saturate

From sifted flour, the dough is always kneaded well and the bread is ALWAYS lush

I always sift flour. I have two mechanical sieves for this: a plastic one and a metal one. I like plastic more, maybe because it is bright green. Inspires optimism. Experience has proven that screening improves the result.

I honestly sifted for 2 years, my flour is coarse, like bran, it looks like sawdust Sieve with large holes, small particles fall through, and the sawdust remains in the sieve and I just pour them into a bucket. Once there was no time to sift, I thought the result would be disappointing, but nothing like that! Bread is like bread, no worse. But I repeat once again, the flour is very rough. Now I don't sift

Once there was no time to sift, I thought the result would be disappointing, but nothing like that! Bread is like bread, no worse. But I repeat once again, the flour is very rough. Now I don't sift

So the effect is not always in the height of the bread. Sifting flour gets rid of lumps, bugs, broken glass, and various debris, which is quite common in flour. God saves man, who save himself! I came across a piece of glass in flour, and this was discovered already when kneading the dough, when an extraneous sound was heard. What if I hadn't been standing next to the combine at that time and hadn't heard a sound during that time? Then I would find it in the finished bread, along with the crunch of teeth
And I had to pay for my laziness and unwillingness to sift the flour by simply sending the dough of 500 grams of flour into a bucket - like that!

And I always sift at the beginning, spending about half an hour, sowing 10 kg of flour into a bucket, and that's it, no byaka will get caught, but about fluffiness, we are not so spoiled to notice the difference in bread from sifted immediately, or sifted long ago

I always sift - it's calmer for me. And it only takes a couple of minutes. For this I use a medium sized strainer.

I always sift - it's calmer for me. And it only takes a couple of minutes. For this I use a medium sized strainer.

Well, for a long time sifted, it still sags under its own weight and of course it is worth fluffing it up a little before cooking. I noticed that when sifting flour and biscuits and bread are more porous!

Sifting flour unconditionally. I bought a Tupper sieve a long time ago. It is convenient to weigh the required quantity with it and quickly sift

I also sift, just before use, I'm used to it already. I have a Teskomosky metal sieve.

I always sift into all kinds of dough. And be sure just before use.
It is possible in advance, but for yeast it is necessary before use.
Well, I think so ...

[Anya]

AnyaYou think correctly, yeast needs oxygen

It's amazing that such a question is raised at all, I always took it for granted, I didn't even think about it

flour must be sown when one is not sure that it is pure and there may be "life" there.
everything else from grandmothers)
saturation of the dough with oxygen occurs perfectly during kneading.

the same applies to heating the liquid to activate the yeast. yes, they are activated faster, but the longer = tastier. therefore, without heating, on the contrary, you get a better result.

the same applies to heating the liquid to activate the yeast. yes, they are activated faster, but the longer = tastier. therefore, without heating, on the contrary, you get a better result.

The first time I've heard. Need to try.

flour must be sown when one is not sure that it is pure and there may be "life" there.
everything else from grandmothers)

Our grandmothers were not fools, and we learn from them to bake bread, passing on experience and skills to each other
And they sifted the flour correctly, after weighing it, to saturate the flour with air, then the dough will be better, softer

And you can find in flour not only "life", but also other material values, such as: scraps of rope, broken glass and other unexpected things.

So draw your own conclusions

flour must be sown when one is not sure that it is pure and there may be "life" there.
everything else from grandmothers)
saturation of the dough with oxygen occurs perfectly during kneading.

the same applies to heating the liquid to activate the yeast. yes, they are activated faster, but the longer = tastier. therefore, without heating, on the contrary, you get a better result.

I agree with you 100%. I sift only if I'm not sure about the purity of the flour

The first time I've heard. Need to try.

used to warm milk / water and sow flour too. and after I started to study the chemistry / physics of processes, I began to understand how everything works.