{"id":5321,"date":"2022-02-20T18:15:47","date_gmt":"2022-02-20T23:15:47","guid":{"rendered":"https:\/\/www.bakingnook.com\/?p=5321"},"modified":"2022-05-04T15:33:02","modified_gmt":"2022-05-04T19:33:02","slug":"how-to-aerate-and-measure-flour","status":"publish","type":"post","link":"https:\/\/www.bakingnook.com\/how-to-aerate-and-measure-flour\/","title":{"rendered":"How to Aerate & Measure Flour The Right Way for Baking"},"content":{"rendered":"\n

This post contains affiliate links.<\/em><\/p>\n\n\n\n

If you’ve been baking for a while, you know that the outcome of your product usually depends on small details that shouldn’t go overlooked. One of the most essential steps in the baking process is the proper aeration of your flour. Here’s how.<\/p>\n\n\n\n

In general, you can aerate your flour by mixing the flour with a wooden spoon, then sifting it through a sifter until it looks fluffier in texture. Aerating the flour will allow you to measure the correct amount as well as create a lighter texture for your baked goods.<\/strong><\/p>\n\n\n\n

I noticed a huge difference in my cake textures when I started aerating my flour! Keep reading as I answered many related questions about the right way of aerating flour. You’ll find out how to successfully aerate your flour so you can create deliciously baked goods every single time.<\/p>\n\n\n\n

What Does Aerate Mean In Baking?<\/h2>\n\n\n\n

Aerate, in baking, means to form small pockets of oxygen between small bits of food products. The aeration process can be done with solid and liquid food products and is a vital step in many baking recipes. The aeration process can be conducted through whisking, beating, and whipping the product.<\/strong><\/p>\n\n\n\n

Have you ever been pressed for time and tempted to skip over the aeration process? Many home cooks have been tempted to simply measure out their flour directly from the bag, leading to disastrous baking results.<\/p>\n\n\n\n

Who would have thought this simple baking step would be so vital to the outcome of your recipe?<\/strong><\/p>\n\n\n\n

Simply put, the successful outcome of your baked good is completely dependent upon the proper aeration of your flour. Not properly aerating your flour can lead to a dry and dense finished product. <\/em><\/p>\n\n\n\n

No one wants to eat a cookie that is as hard and dry as a rock now do they?<\/p>\n\n\n\n

\"Aerating
Aerating Adds Air Pockets to the Flour!<\/strong><\/figcaption><\/figure><\/div>\n\n\n\n

The best tool that I’ve found to sift my flour is a Battery Operated Electric Flour Sifter For Baking.<\/a><\/strong> This wonderful tool automates all of my sifting needs in the kitchen!<\/strong> It has a 4-cup capacity and is washable.<\/em> What else do you need in an automatic sifter? You can check out this Electric Flour Sifter on Amazon!<\/p>\n\n\n\n

When flour sits in a bag for too long in the pantry or on a grocery shelf, it will often settle, causing it to become densely packed and clumped together. This process doesn’t just happen with flour.<\/strong> It happens with just about any packaged good that sits for too long.<\/p>\n\n\n\n

Aerating is particularly important in the baking process for two reasons:<\/p>\n\n\n\n