jmcquown wrote:
>
> On 11/23/2016 11:05 AM, sf wrote:
> > On Wed, 23 Nov 2016 10:10:23 -0500, Brooklyn1
> > > wrote:
> >
> >> there's absolutely no reason to sift flour anymore, it
> >> all comes presifted.
> >
> > It settles down, numbskull, that's why anyone who cares about weight
> > should give it a good stir with a whisk before they measure by volume.
> > It's a concept that isn't hard to understand. You don't care about
> > weight and you never use recipes written in miniscule weights, so
> > don't do it.
> >
> >
> Flour does indeed "settle". That's why I have one of those
> *old-fangled* flour sifters. Not that I use it very often.

Not that I do a lot of baking either but I have never sifted flour and
I've never weighed it. If a recipe calls for one cup of flour (or 2 or
whatever), I just scoop it out with a measuring cup. I've never had a
flour fail. Not ever. Seems like nit-picky stuff to me.