eli5 Why do we mix the liquid and the dry separate when we baking

Question

eli5 Why do we mix the liquid and the dry separate when we baking

In: 15

Answer 1

Besides the basic idea of trying to evenly distribute your ingredients, baking is chemistry.

 Because the longer that flour is mixed with liquid, the more structural gluten is developed.

Gluten development is essential when making breads because it provides the stretchy framework for supporting the rising bread. But for tender cakes or other baked goods, gluten development should be minimized.

So, when baking cookies or cake, you are trying to evenly incorporate all ingredients without over mixing.