It’s on purpose. mainly because BB has a sense of humor. There’s also easy ways around it if you truly want to live dat mօist life
As an aside i also believe that the second sifting is useless but kind of has a root in french cooking where chefs fuss over perfect execution and technique. So sifting for clumps doesn’t do much to change the end product but likely matters to someone that habitually focuses on cooking techniques to ensure the end product is as good as it can be. Personally i wouldn’t bother as long as the end result is tasty.
And wild guess on why let the batter sit overnight. It could be to let the gluten relax to make sure it’s less chewy and maximize the fluffyness? just a wild guess on my end but experimentation would be interesting to see.
