On Wed, 23 Nov 2016 15:28:13 -0800, sf > wrote:

>On Wed, 23 Nov 2016 14:29:46 -0500, Gary > wrote:
>
>> 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.
>
>AFAIC, it is nitpicky and when you read about how the "must weigh it"
>people actually weigh their items, it's a real crap shoot. They are
>no more precise than volume measuring when they are just layering one
>ingredient on top of another, because there's no backsies if they
>over-pour.

that's a silly argument and applies only to silly people