Because science. The ratio of wet to dry ingredients is critical to all the different kinds of baked goods. There needs to be a certain balance to get a fluffy cake, or a chewy cookie — if that balance is off, your cake might be chewy and your cookie fluffy.
You want to combine more accurately, dissolve the sugar with liquid ingredients because that will inhibit the gluten-forming proteins. This allows you to add the right amount of liquid to a recipe to get the right consistency and desired texture. I hope this helps! Let me know in the comments below! I always learned to make a well in the dry ingredients and then add the liquids. When did that procedure change to adding dry to wet? Is this a gaff worthy of starting over for, or can you confidently move on?
While mixing the dry and wet ingredients in separate bowls, and then combining, is in fact crucial, it turns out that the order in which they're added together — wet into dry, or dry into wet — doesn't hugely matter, except where cleanup is concerned. Related: Our Best Pancake Recipes. The reason that wet and dry ingredients are often first mixed together in segregated bowls to begin with has everything to do with evenly dispersing ingredients.
Without following this initial step, it's fairly easy to get batter that has unappetizing concentrations of salt or slightly metallic-tasting baking soda, or egg whites and yolks that are still separated, and will behave differently in the oven. But from there, there is actually much debate about which order of combining is best. Some say that adding dry into wet leads to clumps of dry ingredients floating in the batter, while others say that actually the opposite, adding wet to dry, leads to, well, also clumps.
One of the primary reasons for separating wet and dry ingredients is that they interfere with each other during the mixing stage. If you take flour, sugar, baking powder, salt and spices and drop them in a bowl containing milk and eggs, the ingredients won't be able to mix properly throughout the dough.
If you take those same dry ingredients and sift them together before adding them to the wet ingredients, however, they'll be evenly dispersed and create a consistent flavor and texture throughout the finished product.
The same holds true for liquid ingredients such as milk, honey and vanilla. The very simplest muffin and quick bread recipes direct bakers to mix the wet and dry ingredients in separate bowls, then combine them until just mixed. If they're overworked, the muffins will be tough and dry.
That's because too much mixing causes the development of chewy gluten strands in the batter. If the wet and dry ingredients were all measured into the same bowl, rather than separated, the mixing required to combine them adequately would produce a heavy, leathery texture.
Emulsification is the process of mixing dissimilar ingredients. Think of a vinaigrette dressing. When you shake it, the oil and vinegar combine temporarily and then separate. Mayonnaise adds an egg, which allows the two to remain permanently mixed. In baking, batters are also emulsions.
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