I honestly have given up finding the perfect sifter and just use a fine mesh sieve/strainer. You have to tap gently or you do get a cloud of flour, but I have found it to be the least frustrating of all the options.

I use the strainer as sifter method. One of the fine mesh strainers just smaller than your bowl, shake until done.
I looked for a good sifter for years before doing this, and its by far the best method.

Ditto on the strainer. I figured that if they were good enough when I was in culinary school, they're good enough for my home. One less gadget.

I am a compulsive sifter; not only do I sift the flour, I sift cake mixes, muffin mixes, Bisquick, et al. I've had all kind of sifters but always go back to my hand cranked sifter (hated the trigger kind a lot). But as a shortcut when I am in a hurry, I use a whisk to stir and "sift" the flour while it is in the canister, then I measure from there.

http://www.surlatable.com/product/PRO-7018/Stainless-Steel-Crank-Handle-Sifters

I think this is the sifter I bought at Sur la Table. It's the mother of all sifters, as far as I can tell. I have no troubles with it.

I've been using the strainer method, but I'm pretty sick of it. I am looking into getting a crank sifter to save time and my hand. I'll be checking back here for some recommendations!

I also use a strainer as a sifter - I find it so much easier & cleaner, plus it's a way to get rid of a single purpose kitchen tool in favor of something multi-functional!

I have an older version of this battery operated sifter and I really like it. It's plastic and I didn't think it would last but I've had it for years.

http://www.amazon.com/Norpro-140-Battery-Operated-Sifter/dp/B000JWLO6I/ref=sr_1_1?ie=UTF8&qid=1323984547&sr=8-1

I looked at that Sur La Table one, and it looked so nice! Then I found the exact same sifter at The Restaurant Store for almost half the price. I think I might try that one out.

http://www.therestaurantstore.com/Stainless-Steel-Flour-Sifter/4071260.html

I'm just planning on throwing a tea towel over top to prevent the 'flour cloud' I keep hearing about.

I'll echo all the other strainer fans, and also add that instead of tapping the flour through, which can take forever and cause spills on the side you're tapping on, run a wire whisk around and around and it just takes a few seconds to empty the strainer--and no clouds of flour everywhere or spills.

I've been happy with the Oxo sifter. It's very easy on the hand and arm, has lids for both the top and bottom, and washes up fine, and I've had no trouble with clouds of flour. Some people say it sifts slowly; use two hands (as if holding a mug, then move as if you're rubbing your hands together) and it goes quite quickly. The lids also make it great for dusting flour or powdered sugar, as you can cap the bottom between batches so it doesn't leak out.

Like others, I'm a fan of a plain old strainer over the bowl or, for less delicate things, just a whisk run through the flour or sugar.

I have a trigger style one and its not the getting tired or anything that drives me nuts- it just takes flipping forever! I end up getting it out faster tapping it to my hand. As for washing- I don't. It's four or sugar or cocoa. Pretty harmless and the fine amount left behind won't kill me.

I use a tami sifter, similar to this:
http://www.kitchenandcompany.com/Bakeware/Bakeware-Tools-And-Accessories/Sifters/_/SCI-10-Fine-Mesh-Flour-Sifter/

It fits over the top of a bowl and I never have a mess problem. You can even sift over parchment or a paper plate to tip into a mixing bowl while mixing.

Ages ago I read an article that french bakers never washed or rinsed their sifters. They merely shook them out, them wrapped them in something. While I don't recall where I read it, the site was similar to this one and several people had commented they did the same thing, just put it in a large Ziploc bag between uses. I've been following this practice ever since and have been pretty happy with the results.

I generally don't sift. But when I do, I use the Oxo sifter and I never, ever wash it. I don't see why you would need to wash. I don't always wash my measuring cups either, it's just flour.

I whisk dry ingredients rather than sifting. If my flour is too lumpy and I'm making a delicate cake, I use a strainer. You might want to read this: http://onetoughcookienyc.com/2010/10/the-semantics-of-sifting/

I also use a strainer as a sifter. I haven't thought of using a whisk with it, though. Good idea! I'll have to try that when I do holiday baking.

Strainer + whisk on the advice of many people on chowhound.com years ago. If I had the space I'd get a large restaurant tamis.

Oh, and I do think sifting makes a huge difference, but only in two ways: liquid absorption (Cake Bible) and volume measurements.

Yup, just get a fine wire mesh strainer. Cheap, easy to find with several types of mesh if you want wider spaced or finer, and much faster and easier to use than a hand sifter.

A tamis (fine wire mesh flat sifter, usually with wooden sides - looks like a wide, flat drum) is great for larger quantities or if you need a finer finish.

@StevefromTucson, I don't wash my sifter either. It seems like inviting disaster to mix flour, water, and tiny mesh holes.

By the way, I use the crank sifter from my grandmother's kitchen-- antique aluminum-- but I only sift if it's specifically directed in a recipe.

Feh on sifters ! Go for the multi-tasking strainers, which I routinely run through the dishwasher whenever I use them, whether for draining or sifting. If I don't sift through the strainer, I fluff with a whisk or a pastry blender.

All the specifically-flour-sifters I've ever used had holes that were too large.

Use a fine mesh strainer/sieve.

I just use a whisk when things call to be sifted, and I have great results. I own a small and large fine-mesh-sieve for when I need to strain seeds out of coulis, etc, but I have given up on sifting. Whisking is the way to go.

I don't even make it to the whisk most of the time. As I was taught in culinary school, a fork works just as well. And if I am making a fussy cake (which is really rare for me), I'll just use a strainer.

I have a crank sifter from an antique mall that is similar to the sur la table one linked above. I've never had a cloud of flour problem from it, and it sifts fairly quickly - plus it looks cute on the shelf! I also never wash it - just turn it upside down and give it a good thwack after use.

I'm the one who originally posed this question and am glad to hear that I'm not alone in my frustration with sifters. It looks like a strainer might be my next best bet. If that doesn't feel right for me, a return to the crank sifter is next.

As an engineer, it's hard to let go of the idea of a cool tool to magically sift flour...but I'm willing to concede that sometimes simpler really is better!

Thanks!

Heathah, I'm no engineer, but I have engineer friends; all of those who have used my Oxo sifter like its functionality. The one with the toddler particularly likes that he can use it one-handed. 8)

(I should probably note that my sifter has been through the dishwasher repeatedly, for years, and still looks and works like new. I do make sure it's completely dry before I put its lids on and put it away. )

When I moved from home, I packed this sifter and left the 2 others (the squeeze & spinner styles mentioned in previous comments). Yes, we had 3 sifters. Blame the yardsales. I bought it at a yardsale about 30 years ago, for 25 cents. The only moving part is some sort of flat wire baffle at the bottom. I just hold the handle and shake it from side to side. No mess, no squeezing/spinning and no tired hands. I just shake it out and keep it in the flour tin. The sieve method (with or without a spoon) is almost as fast, but only no mess if the bowl is larger than the sieve. I've never seen this style for sale, but, amazingly, found a pic that matches - right down to the painted green handle (and the article is on target as well).
http://www.ehow.com/how_4777963_sift-flour-sifter_.html