Measurements - Fluid Vs. Weight
Please forgive me if this has been addressed already somewhere. I looked but may have missed something.
One of the things I found confusing when I started with baking was measuring flour. It started with: a cup of flour vs. a sifted cup of flour vs. a cup of flour sifted. Technically, at least 2 maybe 3 different measurements. I asked a chef instructor at a local college what he uses, and it was him that told me the British especially laugh at us North Americans because we use fluid measuring tools to measure dry ingredients. So, since I've learned to convert fluid quantities to weight things are better and more consistent.
However, some sites still refer to a cup of AP flour as 125 Gms and a cup of WW flour as also 125 Gms. Now I hardly thing the same true volume of each weighs the same. My mother-in-law, who's been baking bread for over 60 years and laughs at me when I weight flour, doesn't measure anything, she goes by feel only. Well, that's fine for someone with that much experience, but for a Noob, it isn't a good plan.
So, what do ""YOU"" use to measure flour?