The Dry, The Wet, and The Other

I'm going to start posting some of my recipes, or my interpretations of recipes, and plainly my approach to baking.   


I find that if you break your baking ingredients into these 3 buckets, then it's much easier to work with, and this approach works for most baking recipes.  It helps to keep things simple but most importantly that the ingredients are mixed and blended evenly.  


The dry ingredients will always be the flour, baking powder, baking soda, and any other main components that contribute to the base of your baked good.
The wet ingredients are your oils, butter, eggs, and sugar.  Yes, the sugar will most of the time blended with the fat.  Again, this wet components builds the base of your baked good.  Then you combined the wet and dry and develop your base.
The other ingredients are usually your flavor components that are kept whole, folded into the base mixtures.  But it can also be the liquid in cakes that you actually alternate with your wet and dry ingredients mix at the very last stage.


Most of recipes will follow this approach.  It may not work for every recipe, especially when we get into the very French goods but it will work for most basic cakes, cookies, and etc.  Just ping me here if you have any questions on any recipes.