The practice of sifting flour before measuring has become less common in modern recipes for a few reasons:
Modern Flour Production: Flour milling techniques have improved significantly over the years, resulting in finely ground flours with less clumping and fewer impurities. Most commercially available all-purpose flours today are already pre-sifted or finely milled, which eliminates the need for additional sifting.
Consistency in Measurements: Sifting flour was traditionally done to remove any lumps, aerate the flour, and ensure an even distribution of ingredients. However, modern recipes often rely on precise measurements for consistent results. By using the "spoon and level" method (scooping flour into the measuring cup with a spoon and then leveling it off with a straight edge), you can achieve accurate and consistent measurements without the need for sifting.
Convenience and Time-Saving: Sifting flour can be an extra step in the baking process that some people find unnecessary or time-consuming. Eliminating the sifting step makes recipes more accessible and straightforward for many home cooks.
That being said, weighing ingredients, including flour, is indeed a more precise and consistent method of measurement. It eliminates variations caused by different densities and compaction levels of flour. Weighing ingredients, including flour, is especially popular in professional baking and can yield more reliable and consistent results.
If you prefer weighing ingredients for baking, it is a highly recommended practice. By using a kitchen scale, you can achieve precise measurements, ensuring accuracy and consistency in your recipes. Many bakers find that weighing ingredients leads to more consistent and reliable outcomes.
Ultimately, whether you choose to sift flour or weigh it, the most important thing is to follow the instructions in the recipe you're using and find the method that works best for you to achieve the desired results.