Hi Virginia,
Yes, sifting flour used to be a big part of every baker's routine. We sifted to get out lumps, or pieces of bran or chaff. These days, flours are very well sifted during production and bagging and sifting isn't really needed for the same reasons. We do recommend stirring up your flour to lighten it before spooning it into your cup and leveling off.

When to sift? 

If your recipe calls for 2 cups of flour, sifted. Measure your flour first (stir, sprinkle, sweep level) and then sift the flour.

If your recipe calls for 2 cups of sifted flour.  Sift the flour, a bit more than you need for 2 cups worth.  From the pile of sifted flour, spoon into the cup and level.

Hope this helps!

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