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How To Measure Flour
Today’s feature is from Cafe Fernando with How to Measure Flour, yes there is a technique to this for best results in baking:
When I developed an interest in baking, one of the many things that confused me was how to measure flour. Instead of weighing the flour, most cookbooks I bought were instructing to measure it with a “cup”. I recall asking myself the inevitable question: Which cup? Was there really an internationally accepted standard for a cup? Turns out there is…
Then I learned that even the way you fill your cup with flour makes a big difference. It is usually the thin line between a cakey and moist brownie. I was frustrated.
I’m a dip & sweep baker myself, but didn’t realize that you should first whisk or stir the flour a bit before measuring since flour settles. Interesting tip, visit the site for all the details 
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Whisking or stirring would probably be the equivalent to sifting, which is what I was taught to do to do it proper.
I leave a 1 cup scoop in my bin now.
I transfer the bag of flour to a large bin, which essentially does the “unpacking” for me.
I do the sifting as well, but I was also taught to sweep the excess flour with the knife horizontally as opposed to vertically. Knives are usually not flat along the back for stylistic reasons, so sweeping it under the flour with the blade sideways keeps the line completely straight. It takes two sweeps instead of one this way, and it’s totally anal, but that’s how I learned it