My Grandma who taught me to love cooking, always sifted so I do too.
Over the decades when I didn’t sift to save time the product didn’t come out as light and fluffy. I always figure the actual amount of flour in a recipe was more than necessary. Sifting fixed that.
Thx for the info!
I’m not sure that ‘sifting’ in our old-fashioned sense is the same as what some of these flour providers offer in their ‘many times sifted’ flours. They probably have all kinds of machinery that processes the flour much more finely than we can at home.
Here’s an interesting blog post about why White Lily is, and remains, so popular:
https://www.southernkitchen.com/articles/eat/why-southerners-are-obsessed-with-white-lily-flour