Shake/mix flours before adding to wet ingredients?
When I'm going to mix a dough that includes multiple types of flour (e.g. 50% whole wheat, 50% all-purpose), I first measure my flours into a container, then put a lid on it and shake violently until the flours are evenly mixed.
Is this necessary, or do most people prefer to just dump their flours unmixed into the wet ingredients? Furthermore, is it detrimental to shake the dry flours like I've been doing?