BAKING AND SIFTING QUESTIONS
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Beginners and Advice
BAKING AND SIFTING QUESTIONS
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Biscotti: When making biscotti why does the recipe have to be taken out of the oven and cut then baked again, can it be cooked the time required without cutting? Sifted flour: Some recipes says to sif
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Cat:3473a929-a609-4b85-8818-bf915c7505deForum:6ccd414b-874c-4e32-8064-35710fb4af41Discussion:b1db604f-1f55-4b8a-9a07-e1e3997e1dd8

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BAKING AND SIFTING QUESTIONS

posted at 1/9/2012 1:20 PM EST
Posts: 36
First: 10/17/2011
Last: 2/28/2013
Biscotti:
When making biscotti why does the recipe have to be taken out of the oven and cut then baked again, can it be cooked the time required without cutting?
Sifted flour:
Some recipes says to sift the flour first then add to the recipe. Do I use the amount asked for in the recipe even after sifting or do I remeasure the sifted flour then add to the recipe?

Re: BAKING AND SIFTING QUESTIONS

posted at 1/9/2012 3:02 PM EST
Posts: 1952
First: 12/5/2010
Last: 4/16/2014
the biscotti must be cooked as the recipe calls for-----------the second baking is like a toasting to dry and crisp the individual pieces

if the recipe calls for 1 cup flour, sifted------you measure ------------then sift

if it calls for 1 cup of sifted flour-----------you sift---then measure

Re: BAKING AND SIFTING QUESTIONS

posted at 1/9/2012 4:19 PM EST
Posts: 36
First: 10/17/2011
Last: 2/28/2013
thank you for the info it is very much appreciated.

Re: BAKING AND SIFTING QUESTIONS

posted at 1/9/2012 5:56 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
  Sifting the flour also aerates it and makes it a bit lighter.  When measuring flour you should lightly fill the measuring cup by spooning the flour in rather than scooping the flour into the cup.  Scooping can result in almost 1/2 Cup more flour in some recipes.

Re: BAKING AND SIFTING QUESTIONS

posted at 1/9/2012 6:06 PM EST
Posts: 7291
First: 6/23/2010
Last: 4/16/2014
Thanks Nellie and Nikki -- I'm learning too. 
Oh, I;ve learned so much since coming here.

Re: BAKING AND SIFTING QUESTIONS

posted at 1/9/2012 6:32 PM EST
Posts: 1034
First: 10/1/2008
Last: 4/14/2014
Biscotti in Italian means twice baked.  It is meant to be dipped in some sort of liquid.   i.e. coffee, tea, cocoa, or even wine.  However, I often like it just plain without dipping!!!

Re: BAKING AND SIFTING QUESTIONS

posted at 1/9/2012 9:30 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: BAKING AND SIFTING QUESTIONS:
Biscotti in Italian means twice baked.  It is meant to be dipped in some sort of liquid.   i.e. coffee, tea, cocoa, or even wine.  However, I often like it just plain without dipping!!!
Posted by Barbara B


I agree Barbara,Biscotti is great all on it's own,I enjoy it with coffe but not dipped.

Re: BAKING AND SIFTING QUESTIONS

posted at 1/10/2012 12:31 AM EST
Posts: 3921
First: 9/5/2010
Last: 4/17/2014
You always spoon fill the cup and sweep/level before sifting

Re: BAKING AND SIFTING QUESTIONS

posted at 1/10/2012 5:35 AM EST
Posts: 1101
First: 8/8/2008
Last: 11/28/2013
Reading all this about biscotti makes me want to have a cup of coffee so I can dip my anisette biscotti in it and enjoy!Laughing

Re: BAKING AND SIFTING QUESTIONS

posted at 1/10/2012 12:30 PM EST
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
In Response to Re: BAKING AND SIFTING QUESTIONS:
Biscotti in Italian means twice baked.  It is meant to be dipped in some sort of liquid.   i.e. coffee, tea, cocoa, or even wine.  However, I often like it just plain without dipping!!!
Posted by Barbara B

Some biscotti recipes call for dipping one end in melted chocolate and letting it set.  That sounds like my kind of cookie

Re: BAKING AND SIFTING QUESTIONS

posted at 1/10/2012 12:32 PM EST
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
About sifting--I remember when my mother made angel food cake she would sift the flour 3 times.  Each time she'd measure it there would be some left, so it "grew" with each sifting.  The flour people say these days flour is presifted so you don't need to.  I don't unless I'm making angel food cake or something really delicate where i wouldn't want too much flour

Re: BAKING AND SIFTING QUESTIONS

posted at 1/10/2012 2:56 PM EST
Posts: 3713
First: 9/13/2011
Last: 4/16/2014
 GRANA  here;
 So many good answers t thesifting question; but 'd like to add one more:
 With  so many of us opting to use whole wheat flour these days; you cannot really  sift whole wheat flour w/o losing the bran & other fiber rich parts; you must either weigh it or carefully spoon fill( gently &   level off the top w/ a straight edge( cardboard or butter kinfe to get an accurate measure.( then double  the  amt of BP called for when using  AP flour. This works for bread & mufin baking & many cookierecipes, too
BTW:
Always refrigerate unused whole wheat flour; the wheat germ & natural oils go rancid if not kept chilled.
Ihopethishelps?

Re: BAKING AND SIFTING QUESTIONS

posted at 1/23/2012 1:56 PM EST
Posts: 36
First: 10/17/2011
Last: 2/28/2013
havent made the biscotti yet cant find the crystalized ginger it calls for. but when i do i plan to have a big cup of hot coffee with it.

Re: BAKING AND SIFTING QUESTIONS

posted at 1/28/2012 6:08 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: BAKING AND SIFTING QUESTIONS:
havent made the biscotti yet cant find the crystalized ginger it calls for. but when i do i plan to have a big cup of hot coffee with it.
Posted by abcschool123


For the crystallized ginger look in some "ethnic" stores.  I have a market in the Northwest Suburbs of Chicago that sells little tubs of it for just under $5.00 a pound in the deli area.  There is also a bulk store that sells it.  A bit more expensive but much less than the regular grocery store that has it in the spice aisle, a few bits in the little glass bottles for an outrageous sum. You can also look in an asian market if you have one near you.

Re: BAKING AND SIFTING QUESTIONS

posted at 1/28/2012 10:05 PM EST
Posts: 7291
First: 6/23/2010
Last: 4/16/2014
In this rural area our small Walmart store carries the usual McCormick spices and it includes crystalized ginger. 
(NOW I find that - after ordering it from King Arthur Flour's site)

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