Answer to Question 1
White flours have particles that differ in size, shape, and density. Particles have a tendency to pack. Experimental measurements and standard weights recorded when measuring flour can differ due to the amount of packing involved. If an individual firmly packs unsifted, spooned flour it will weigh more than its standard weight. The amount of air incorporated into the dry measuring cup also affects the differences in standard and experimental weight. Human error and individual measuring techniques make measurements less accurate and less precise. This will cause an experimental weight of flour to be more or less than the given standard weight. The weight may be different because of inconsistent scales or utensils.
Answer to Question 2
To obtain accurate measurements, white flour should be sifted before being lightly spooned into a fractional measuring cup and leveled with a spatula. You should not tap or shake the measuring cup because this will pack the flour particles too tightly and result in too much flour being used. Other flours (whole-grain and graham) should not be sifted. Instead, these flours should be lightly stirred before being scooped into a fractional measuring cup.
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