Baking: Mixing dry ingredients ahead of time?
I have wondered about this for some time. I'm going to be making a Brownie pudding (cake and sauce) for a get-together this evening, but I'm going to be really busy and running here and there. I want to know if you mix the dry ingredients for a cake or similar recipes and let them sit does it hurt the action later when making the dessert?
I'm referring to flours, baking sodas and baking powder ingredients mainly. I just don't know if it would turn out the same if they are together for hours ahead of time before mixing the recipe to put in the oven.
I bow to you experts. Thank you for your feedback.