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Dear Experts
Have found an old recipe:
two questions
#1 Do I need to remove all the bits of persimmon that do not blend into the
dough?
I did peel them and made sure there were no seeds.
The persimmons were the consistency of 'warm Jell-O in a sack' - i.e. very
soft.
The other question has to do with baking in general.
#2 Most recipes call for sifting the flour. Is it necessary/beneficial to
invest in a sifter in this day and age?
Thanks
GS
Internet Traveler said:Dear Experts
Have found an old recipe:
two questions
#1 Do I need to remove all the bits of persimmon that do not blend into the
dough?
I did peel them and made sure there were no seeds.
The persimmons were the consistency of 'warm Jell-O in a sack' - i.e. very
soft.
I don't know.
Quoted message said:
The other question has to do with baking in general.
#2 Most recipes call for sifting the flour. Is it necessary/beneficial to
invest in a sifter in this day and age?Thanks
GS
Delia Smith says it helps put air into the floeru and that is is
supposed to be a good thing. i rarely bake, so I have no experience data
on sifting vs not sifting.
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