Flour is a powdery substance, so it can be a bit messy. Make sure to pour slowly. If you pour too fast, the flour may get on your shirt and your work surface. It’s a good idea to wear an old shirt or an apron when sifting flour.
If the flour still has lumps in it when it falls in the bowl, you’re tapping too hard. Put the flour back in the strainer and start over. It may take awhile to get all the flour through the strainer, so have patience. Do not tap the strainer hard to speed up the process. If the flour goes through the strainer too fast, it may not be sifted thoroughly enough.
If you don’t have a wire whisk, you can use a fork in a pinch. Go for a bigger fork, as this will allow you to sift the flour more efficiently.
If the flour is not evening out or losing lumps, you may need to use faster motions.
When you’re finished, your flour should be lump free. You should be left with a light, even, and powdery substance. If your wrist gets sore, it’s okay to take a break from sifting for a moment.
If the recipe calls for “1 cup flour, sifted,” measure the flour first. Then, transfer it to a bowl and sift. If the recipe calls for “1 cup sifted flour,” sift a good portion of flour. Then, measure out however much you need for the recipe.
If your bag of flour was squeezed into a cabinet, or had another item sitting on top of it, it’s especially important to sift your flour.
You should also sift flour if you’re dusting flour over wax paper to roll out dough for sugar cookies.
