Grinding a grain cause the complex geometry/texture of the large original pieces to simplify, as well as breaking up internal gaps, allowing the small particles produced to fit together far more compactly than in the original structure -- and thus the flour is dense.
Strong (i.e. bread grade) wholemeal flour is the most dense.
Salt would make water more dense when dissolved in it.
Less dense. Sifting is usually done before measuring so there is less flour in the finished product. There are other factors that change the density of the product, but for the flour's part, sifting would make it less dense.
I wasn't aware that it was, but I would assume it is because the particles of flour are finer and pack together tighter.
That is about 1 cup depending how dense it is packed.
The softest flour to use in baking should be semolina flour. When adding liquid to the flour, it is best to not overmix as the gluten doesn't form too much to make the result dense.
yes
Yes, although it will make the cake more dense.
I think the answer is adding less flour.
Yes, but be careful when using it. Many people say that it's more dense than white flour and will alter a recipe. Others say that white spelt, specifically, is actually lighter.
A cup is a measure of volume, and ounces are measures of weight. A cup of a more dense (therefore heavier by volume) material like cheese will weigh more than a cup of a less dense material like flour.
Flour used for pie dough is all-purpose flour. This flour type is versatile for making a pliable, dense dough that will keep firm.