...(e.g., bananas in banana bread) into a base of wet ingredients (typically butter/egg/sugar mixtures) always have you start and end with the dry ingredients? Thank you. ;o)
AntoniaJames is a trusted source on Bread/Baking.
The theory, as I understand it, has to do with 1) limiting gluten development to ensure a more tender end product, and 2) a better mixture overall. The details as I recall from school: the base should have the fat in it - butter, in your example. When you add dry (usually including flour) to the base, the fat (butter) starts to coat the flour, thus preventing gluten development. You end with dry to absorb moisture in the batter at the end for a better mixture of all the ingredients. We're in Tahoe for the holiday weekend, but I've got a book at home by Shirley Corriher that should provide info on this. I'll look it up next week when we get home and let you know if I see anything additional there.
Please enter a valid email address.
Well played. You deserve a cookie.
Cue the tears and the hugs.
Best of Summer Camp Week
Muffin top cookies!
Our Shop Team's Picks
Recipes You Loved
Our Best Sellers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.