When is flour not sifted when baking?

Flour doesn't always need to be sifted when baking. Here are some situations where it's not necessary:

* Self-rising flour: This flour already contains leavening agents and salt, so sifting it is unnecessary.

* Quick breads: In quick breads like muffins and pancakes, sifting isn't crucial for leavening. The baking powder in these recipes creates enough lift without sifting.

* Recipes that call for "cake flour": Cake flour is finely milled and doesn't clump easily, so sifting is optional.

* When using a stand mixer: Stand mixers do a good job of aerating the flour and incorporating air, so sifting isn't always necessary.

* Recipes that require a dense texture: Recipes like cookies and brownies often benefit from a denser texture, so sifting might actually be counterproductive.

Why would you sift flour?

* To remove lumps: Sifting removes lumps and ensures a smooth, evenly distributed flour in the batter.

* To aerate the flour: Sifting adds air into the flour, resulting in a lighter, fluffier texture in baked goods.

* To blend ingredients: It helps to evenly distribute ingredients like baking powder, salt, and sugar throughout the flour.

Ultimately, whether or not to sift flour depends on the specific recipe and your personal preference. If you're unsure, it's generally a good idea to err on the side of caution and sift your flour. However, you can always experiment and see what works best for you.