I don't think you can get more air in flour beyond a certain amount. Meaning, if you double sift the flour, you don't do much but waste your time for the second sifting.
The fact it's presifted at the mill only means it will be fine flour. Nothing else, because it will get compressed while transported around. All the air it got in the sifting will be gone until it gets to my countertop. Thus, if I want fluffy flour, I need to sift it. It might have some of the air in it, but it won't have all of it and I really can't overdo by sifting.
In general, though, I don't have time for things like sifting, so I just whisk the flour a couple of times before spooning into cup (if measuring) or in the bowl with the rest of the dry stuff.
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Re: sifting flour?
