Kayla, in general we have had the best success using weight to measure ingredients because we recommend storing flour in an air-tight canister to prevent any of this absorption. When we do measure by volume, the "fluff and sprinkle method" is the best way to get the most accurate measurement of flour. However, if you've found a tried and tested method that works for your environment and your recipes, by all means stick to it! Happy baking! Kye@KAF

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