I learned to measure flour when I was in a cooking class at the YMCA when I was about 6 years old. I’m 54 now and have always measured flour that way: stir the flour in the bin with a knife to fluff it up, scoop it out with a cup or scoop and add that to your measuring cup until it heaps, then level it off with a knife. Fluff, scoop, drop, level. You call it sprinkle, I call it drop. Same principle. I don’t recall ever having a bad batch of baking. Burning stuff? Oh yeah! Making weapons out of my bread, muffins or cookies? NEVER. 😁

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