What sifter do you guys use for making bread?

My cheap one just broke. Looking at Prime, almost everything seems like made in prc crap. There are a couple of well rated ones (and recommended by ATK). But they are a wire rotary type; the cheap one I had was a rotating shifter on the bottom (squeeze handle type) while the recommended ones have a wire that rotates through the cannister (with a rotating handle on the side).

What style do you guys use? Brand / model?

I don't sift I just weigh.

Same.

Sifting and weighing are mutex? Or weighing negates the need for sifting? Sifting only necessary for accuracy when using volume?

When a recipe calls for 1 cup of flour, how many grams is that? Is it universally 125gm regardless of type of flour? Is the 1 cup of flour a sifted cup = 125gm?

weigh

Ok. Thanks guys. Learned something new.

You could try the scoop and pour method into your measuring cup/quart/etc. Weighing is ideal but in my parts, humid summer and dry winter means a feel for the dough beyond just weighing comes in handy.

Weighing is more consistent than volume measurements. Flour can pack and weigh differently, maybe not by much but with weight, there is no doubt that amounts are equal each time. 1 cup of all purpose flour weighs about 120 grams; bread flour about the same.

I weigh everything except sugar and salt as tsp. (teaspoon) and Tbl. (Tablespoon) are easily measured with measuring spoons. Also, I measure in grams as it is a finer measurement than ounces; there are 28 grams to the ounce.

I just use a large sieve like this:

I recently came across something as to the reason sifting flour is called for in especially older recipes. Milling back in the day often left clumps of unmilled wheat in the flour, and flour years ago was often buggy. Sifting removed the clumps and bugs.

My understanding of sifting is for clumps too. It would also fluff up compacted flour. I weigh all my ingredients and then hold back a half cup of flour or so to add as needed.

When making cake and other things like that, sifting serves an important role in making sure things like leavening; baking powder, baking soda etc are evenly distributed. Recipes call for sifting these ingredients together.

Here's an ingredient weight chart from KAF:

Weight Chart

I don't sift, don't weigh ... just scoop and then go by feel after that. Has always turned out fine no matter the style of bread I am baking.