"In the video, Stewart explains that you don't need "a fancy sifter" to prep your flour. Instead, all you need is a whisk or a fork. While the flour won't be as light or fine, you will still be able to break up clumps and fluff up the flour before baking. Just vigorously and quickly stir the flour together with other dry ingredients. This hack will still work in some air and slightly alter the overall texture of the flour and other ingredients."
"A sifter is a can-shaped tool with a handle that features a mesh sieve inside. When baking, even if you're using pre-sifted flour, sifters and sieves can lighten the texture of the flour by incorporating air. This results in a finer crumb and a lighter, less dense texture for baked goods. You may also be able to use a strainer in its place; however, the difference between a sieve and a strainer is that the holes of a strainer are usually larger, and it is mainly used for separating liquids."
"In addition to a whisk or fork, there are other items you can use if you don't have a flour sifter or sieve but need to combine dry ingredients when cooking or baking. For example, you can put dry ingredients in your stand mixer on the lowest setting (or blitz them in a food processor) to combine them together while incorporating air. However, don't mix for too long or your ingredients might become compacted. If this happens, use a fork or whisk to fluff the ingredients back up again."
Common kitchen items can substitute for a dedicated flour sifter. A whisk or fork can break up clumps and fluff flour by vigorously stirring dry ingredients, incorporating some air and slightly changing texture. A sifter uses a mesh sieve to aerate flour, yielding finer crumbs and lighter, less dense baked goods. A strainer can sometimes be used, though its larger holes suit liquids. A stand mixer or food processor on low can combine and aerate dry ingredients, but overmixing can compact them, so fluff with a fork or whisk if needed.
Read at Tasting Table
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