And there is a reason for keeping the dry and wet ingredients separate; "If you try to add wet to dry in parts, the flour would be too much for the small amount or part of the liquid. Therefore, adding all the wet at once will allow the flour to absorb the liquid easier and more uniformly without the flour becoming over-worked.
You can add all to the liquid and add the flour last, but you really should sift or whisk all dry ingredients first, or you will run the chance of not evenly distributing the dry ingredients, especially the baking powder and soda."
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Marina, when you say 3 cups mushrooms, are they raw or enough to make 3 cups when cooked before you add the other ingredients?
Kinda like a latke cheesecake pizza...and Happy Hanukkah!
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And there is a reason for keeping the dry and wet ingredients separate; "If you try to add wet to dry in parts, the flour would be too much for the small amount or part of the liquid. Therefore, adding all the wet at once will allow the flour to absorb the liquid easier and more uniformly without the flour becoming over-worked.
You can add all to the liquid and add the flour last, but you really should sift or whisk all dry ingredients first, or you will run the chance of not evenly distributing the dry ingredients, especially the baking powder and soda."
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