It sure is if you want to maintain the integrity of the final baked good. Keeping the two separate allows you to incorporate all the components of each thoroughly. Once combined, the science of baking begins, per KitchenAid. Most goods contain a leavening agent, such as baking soda or powder. Combining the wet and dry ingredients activates the leavener, which releases gas and causes the dough to rise. If the leavener is not evenly dispersed, the height of the baked good won't be either.
This reaction is why another baking rule is also important and always listed as the first step in a recipe — preheating the oven before you start mixing ensures you're not standing around with an activated leavener waiting for the oven to reach the correct temperature. You want that chemical reaction to occur while it's in the oven, not on the counter. Otherwise, you'll end up with dome-less muffins and hockey puck cookies.
A final reason to keep them separate is for texture purposes. Flour usually contains lumps and it's much harder to break them up once you pour in the wet ingredients. This may lead to over-mixing as you try to blend everything into a smooth batter. Over-mixing strengthens the gluten in the flour and results in a tougher texture of the final product (via King Arthur Baking Company).
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October 22, 2022 at 11:00PM
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Do You Really Need To Separate Wet And Dry Ingredients? - Tasting Table
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