The Takeout elaborates on this point, noting that flour sticks together in clumps when it gets wet. This means that the batter (or bough) will not be mixed properly, possibly resulting in chewy pockets of raw flour coated in wet batter or the opposite — wet chunks that are coated in dry flour. In addition, dumping powdered items into a bowl can create a mess with that puff of flour ending up all over your counter, whereas adding alternating wet and dry mixtures (typically over low speed) leads to proper mixing *and* less cleaning of your kitchen. Win-win!
The Takeout's Allison Robicelli also mentions another helpful tip, akin to the way many make homemade pasta: "Mix the dry ingredients together, make a well in the center, pour in the liquids, mix the liquids together well, then gradually pull in dry ingredients while mixing." Cook's Illustrated actually notes that some items — like pancakes — may not be too negatively affected, but most other baked goods are susceptible to not turning out well if the dry/wet order and preparation is not followed.
It is certainly important to abide by the wet/dry separation approach. If one extra bowl gets dirty, it is no big deal ... especially if that means a moist and delicious baked good is the result.
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September 02, 2022 at 01:49AM
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The Real Reason We Separate Dry And Wet Ingredients - Mashed
"ingredients" - Google News
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