eli5 Why do we mix the liquid and the dry separate when we baking
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Generally this is because you’re working with flour. When you add water to flour, it starts to form gluten. Gluten makes things tough and chewy. For bread, this is good, but for most other things, it’s not. Minimizing mixing minimizes gluten formation.
The other main reason is it’s just easier. Dry powders mix together easily. Toss something dry into a liquid, and you’ll often get clumps. If it’s an important ingredient present in small quantities, having most of it clump in one place can ruin your product. Some ingredients, like corn starch, really like to clump like this
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