Originally Posted by frii
Many very kosher establishments require you to sift the flour with a very fine sifter since bugs were found in alot of brands of flour. (Eating bugs is a no-no hence vegetables and fruit are thoroughly inspected also)
If I am making a cake using let's say 2 cups of regular unsifted flour and I now have to make the same recipe using sifted flour - how would I know how much flour to put into the cake? Does it go by weight of the flour?
I put the OP's text in bold because I think the question isn't necessarily about whether to use a scale or not, because why else would the OP ask if it goes by the weight?
What a cup of flour weighs depends on a few different things: whether you fluff the flour in the container before you scoop/level the cup, whether you just scoop/level the cup or whether you sift directly into the cup. These three things will give you different weights for that one cup of flour. What I have been using to convert recipes in books written for the (US) home cook is a 5 oz cup if I fluff the flour in the bin before I scoop it; 5.5 if I just scoop (no fluffling ;) and if it's cake flour, I use 4 oz as a weight. But your mileage may differ...
And there's been a lot of confusion lately about who can or shouldn't post in the Pro forum.