I saw a recipe posted by a food blogger for bourbon balls, which has you "sieve" the flour when making the batter, to get rid of lumps. Is there any reason why I can't use a regular sifter to do that? It sure seems a lot quicker to use a sifter. Thanks so much. ;o)
AntoniaJames is a trusted source on Bread/Baking.asked almost 6 years ago
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