Jihad!n0face wrote:It's nice, but the king, I'm not so sure.
Hodge360 wrote:I hope you just got the zest and no pith! Processing flour isn't really the same.
Cakes and puddings are probably the main reason to do it. You're not just taking lumps out but aerating it as well, making everything lighter.WorKid wrote:I almost never sieve flour. Only for Yorkshires. There's really no need for cakes and puddings.
Hodge360 wrote:Make sure you get some real butter in for the fried pudding for breakfast. Mmmmm!
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