Informational Articles

Why Do You Mix Dry Ingredients and Wet Ingredients Separately?

Many baking recipes suggest that you mix dry ingredients and wet ingredients separately. There's a reason for that, and it's more important than you think.
Why do you mix dry ingredients and wet ingredients separately when baking? click and find out

Hi Bold Bakers!

I am often asked “Why do you Mix Dry Ingredients and Wet Ingredients Separately?” Even the best bakers get ahead of themselves, working in the order of recipe ingredients. You might think if all the measurements are correct you can just throw it all in the same bowl and mix, but it isn’t true. Baking is a science, but it’s not anything like rocket science. It really is important that you mix your dry ingredients all together in one bowl, your wet in another bowl, and then you can whisk all together.

Why do you mix dry ingredients and wet ingredients separately when baking?

The general rule of baking, whether it be cookie dough, cake mix or pancake batter, is as follows: dry ingredients should be combined together thoroughly in one bowl BEFORE adding liquids.

Liquid ingredients should ALWAYS be mixed separately before they’ve been added to the dry ingredients.

Mixing the dry ingredients by themselves means you will evenly disperse the raising agents, spices, sugar etc throughout which is important for an even batter.

The Reason Behind It?

Over mixing batters and dough will toughen and strengthen the gluten in the flour. Doing this to the gluten will yield you tougher baked goods, not a light and tender bake, like you want.

Mixing the dry ingredients together first, and then doing the same with the wet ingredients, means that once you combine the two, you will have to do very little mixing. The less you mix the flour the less gluten has a chance to develop meaning you end up with a  fluffier and light end product.

A perfect example is Pancake Batter. It is so very important that you don’t over mix pancake batter. You want those thick, fluffy pancakes right? then resist the urge to keep mixing until you have all the lumps out.  Lumps are ok, they will work themselves out in the resting period so don’t worry about them. If you are worried about over mixing then I say aim to under mix and you will probably have the perfect batter. Trust me, leave the lumps be.

The Results?

This method of mixing everything separately will yield you the best results and a more even texture in your baking.

When in doubt, just remember these tips, and you will find you can always achieve your desired texture, allowing you to be a far more consistent baker.

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Did you like this baking tip? I have lots more short videos just like this one that will help you get baking confidently in the kitchen. Get more Bold Baking Basics!

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Comments & Reviews

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Martha Linus
Guest
Martha Linus
1 month ago

Where do all liquid ingredients like liquid milk, Cake softener, flavours, alcoholic preservatives e.t.c goes to in cake mixture. Is it the butter and sugar bowl or the egg bowl?

Thanks for your quick response.

Jamuna rani
Guest
Jamuna rani
9 months ago

Hi
What is the difference between powdered yeast and granaule yeast
Which one is best for bread

E
Guest
E
11 months ago

A lot of the time my wet and dry ingredients won’t combined well as they are too dry…. I end up over mixing and my muffins won’t rise …. what can I do to prevent this?

ChristineAlphonse
Member
ChristineAlphonse
1 year ago

Hi Gemma,
I am from Cairo, Egypt. I need an easy to make recipe for pan cake syrup that does not require maple. Can you help please?

Thank you

Amna
Guest
Amna
1 year ago

I just figured. It was because I used homemade glucose syrup and it was not as thick in consistency as we get from the store.

Hamsi
Member
Hamsi
1 year ago

Hi Gemma,
Hope you are doing good.
I have a general basic question. How does one decide on how much baking powder or baking soda is required for baking cake or cookies?

Thanks & Regards,
Hamsini

Zia
Member
Zia
1 year ago

Hi Gemma, I was wondering about the lumps. If I leave some of them (in a cake batter), will those be little dry spots/pockets where they didn’t get any moisture on them? (After the cake is baked)
Thank you so much, I’m learning quite a bit on your site.

Member
1 year ago

Thanks dearo for the nice tip. I also want to try ur fondant recipe but pls can u suggest me what to use instead of eggs? And what type of colours should be used to colour the fondant. Gel colours or nirmal liquid colours.

Amna
Guest
Amna
1 year ago

Hello Gemma

I have been following ypur recipies for quite a long time now. Thanks for this information!

I just have a question regarding your traditional fondant recipie. I followed everything but it turned out to be inelastic and broke. It was kind of like a texture of batter. I tried adding more sugar but it did not work. I also added more glycerine and gluco syrup to make it elastic but to no avail.
Please help me out here

Chaitra Niwaskar
Guest
Chaitra Niwaskar
2 years ago

That was really helpful thankyou so much for sharing this

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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