Photo: Lijphoto (Shutterstock)
Have you ever looked at a recipe and thought, “Why do I have to do this in this specific order? Everything is getting mixed together, right?” I have, and then I tried not mixing the dry ingredients first because I am a fool.
Mixing the dry ingredients disperses the rising agents, sugar, and other flavors evenly throughout the flour. Mixing the liquid ingredients before combining them with the dry means you have to mix the wet and dry together less, preventing the over-mixing that gives baked goods a heavy, gluey texture. Keep things light and airy by mixing dry with dry, wet with wet, and then the two together.
