https://boards.hellobee.com/ Pregnancy, Baby and Parenting blog, by Hellobee en Wed, 27 May 2026 09:54:02 +0000 https://boards.hellobee.com/topic/bakers#post-1521116 Tue, 25 Mar 2014 19:49:05 +0000 Mrs. Oatmeal 1521116@https://boards.hellobee.com/ <p>Totally depends on the recipe. I usually mix the wet ingredients first, then add the dry ingredients one by one. Unless I know its a pretty fussy recipe, then I mix separately. </p> https://boards.hellobee.com/topic/bakers#post-1519942 Tue, 25 Mar 2014 12:20:35 +0000 TemperanceBrennan 1519942@https://boards.hellobee.com/ <p>@blackbird: It might be Alton Brown? He talks about the six mixing methods: Muffin, Biscuit, Creaming, Straight Dough, Egg Foam, and Custards</p> <p>I have his "I'm Just Here for More Food: Food x Mixing + Heat = Baking" cookbook and it is so awesome. He is my cooking/baking idol and I follow his methods religiously. </p> https://boards.hellobee.com/topic/bakers#post-1519881 Tue, 25 Mar 2014 12:01:28 +0000 blackbird 1519881@https://boards.hellobee.com/ <p>It depends. That's known as the "muffin method". I can't remember what the tv show said about it, but different methods are for different types of textures in the cake. </p> https://boards.hellobee.com/topic/bakers#post-1519875 Tue, 25 Mar 2014 11:59:34 +0000 PurplePeony 1519875@https://boards.hellobee.com/ <p>Mixing the dry ingredients together first ensures that leavening agents (baking soda, baking powder) and salt are evenly distributed through the flour so you don't end up with half a cake that rises and half that doesn't, or some such disaster. That said, it really depends on what I'm making whether I dirty up another bowl for that or not. </p> https://boards.hellobee.com/topic/bakers#post-1519808 Tue, 25 Mar 2014 11:38:44 +0000 abbylyn 1519808@https://boards.hellobee.com/ <p>Depends on the recipe, but generally yes. </p> https://boards.hellobee.com/topic/bakers#post-1519795 Tue, 25 Mar 2014 11:34:03 +0000 lovehoneybee 1519795@https://boards.hellobee.com/ <p>Usually. I like to whisk the dry ingredients together to get rid of flour lumps, and because I feel like everything is equally distributed without risking over-mixing the batter. </p> https://boards.hellobee.com/topic/bakers#post-1519775 Tue, 25 Mar 2014 11:27:07 +0000 loveisstrange 1519775@https://boards.hellobee.com/ <p>I generally cream the butter and sugar together and then add wet ingredients followed by the dry. </p> https://boards.hellobee.com/topic/bakers#post-1519774 Tue, 25 Mar 2014 11:26:35 +0000 Dandelion 1519774@https://boards.hellobee.com/ <p>@junebugmama: same. </p> https://boards.hellobee.com/topic/bakers#post-1519768 Tue, 25 Mar 2014 11:26:02 +0000 junebugmama 1519768@https://boards.hellobee.com/ <p>I mix all the wet first and then just add in the dry to that one by one </p> https://boards.hellobee.com/topic/bakers#post-1519763 Tue, 25 Mar 2014 11:24:53 +0000 Mamaof2 1519763@https://boards.hellobee.com/ <p>do you REALLY have to mix wet and dry ingredients separately??? </p>