In many counties things like flour are measured by weight, but here in America we measure flour by volume. While it is much easier to measure by volume, it is not as accurate. This is because flour may mound over the cup or it may pack down.
The best way to ensure you get a repeatable measure of flour is to measure by volume and not weight. Do this by spooning the flour into the measuring cup and then use the flat side of a knife to scrape along the top of the cup smoothing without packing.
If you don’t measure in a manner that is repeatable, your recipes, especially bread recipes will never be consistent.
The think you need to worry about when measuring flour this way is to ensure you use a measuring cup with a flat top that is designed to measure solids. You won’t be able to do this if you use a measuring cup designed for liquids as the spout and graduated markings don’t allow the tip to work.
The best way to deal with the recipe inaccuracies is to just use recipes that measure by weight. A pound of flour will always be a pound. Even if it is sifted to hold more air, or it is packed down compactly the mass is the same.