Why sift twice?
Asked on 24 Apr 2024 by dreamygirl
I’ve just been looking at the Spiced Apple Muffin Cake and noticed the instruction “as with all muffin mixtures, you need to sift the dry ingredients twice”. The way it’s phrased makes it sound like it’s a common practice in muffin-making, but despite having used a variety of muffin recipes from both the U.K. and the U.S., I have never found anyone other than Delia to give that instruction!
So I’m wondering why it’s included, and what benefits Delia feels it brings to the recipe to make it worthwhile?
Hello,
The double sifting combines the dry ingredients evenly, maximises the amount or air in the mixture and minimises amount of mixing required to combine the wet and dry ingredients.
We make muffins in the cookery school if you would like to have a look.
All best
Lindsey
Lesson 6. Muffins
Thanks, that’s useful to know.