• You always end on dry because (a) it's a greater quantity and (b)easier to incorporate the last of the dry ingreds by folding than the wet, without over-mixing and deflating your leavener.
  • You are trying to retain the most air bubbles you can into the batter. If you added all at once you would have to mix it too vigorous ly to get it all blended together. So you add a little wet and then into that wet, some dry, always finishing with adding some dry so that the liquid will be there to absorb the dry and keep it light and airy.

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