Imagine that you stumble onto this exchange:
ruhlman (@ruhlman) tweeted at 3:09 PM on Tue, Jan 15, 2013:@amandahesser how can you know if book or recipe tester aerated the flour? you rarely make me
What’s got Rhulman in a twist? This post on how to properly measure out flour.
I can go either way on this one, and of course I have my opinion.
What is your take on this issue? What should I use for a recipe standard here? Scales or volumetric measures? Tell me in the comments!