What do we call the process that removes lumps from a dry, powdered ingredient?

The process of removing lumps from a dry, powdered ingredient is known as sifting. Sifting involves passing the dry ingredient through a sieve or fine mesh, which not only eliminates clumps but also aerates the ingredient, creating a lighter texture. This is particularly important in baking, as it ensures that dry ingredients are evenly distributed and helps achieve a consistent mixture when combined with wet ingredients.

Whisking involves mixing ingredients together using a whisk to incorporate air, but it does not specifically target lumps in dry ingredients. Stirring generally refers to mixing ingredients together, often in a more gentle manner, and does not address the clumping of powdered substances. Blending typically involves combining ingredients until smooth, often using a blender or food processor, but again does not specifically serve the purpose of removing lumps from dry powders. Sifting is the precise technique that effectively addresses these issues, making it essential for ensuring quality in baking and cooking.