But, a lot of flour is pre-sifted today so it's not as easy as it once was since older recipes call for sifted flour and most newer recipes tell you to scoop and level.
I'm a lousy baker so me it's easiest to weigh the flour. One cup of sifted, all-purpose flour weighs about 4 1/2 ounces.
I put all of my dry ingredients together (scoop and sweep) and then mix them well with a wisk. Would I have any better results if I sifted? Maybe, but I've yet to have bad results. :shrug:
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