When making dough, should you add liquid to flour, or flour to liquid? Or is there even a difference?

I personally prefer adding flour to liquid because it if the dough ends up too wet (which there is a higher chance of happening when you do it this way), you can easily just add more flour. If you do it the other way around and not have enough liquid however, well, have you tried adding water to a dough that’s already partially formed (lumps, and all)? It’s hell.

In other news, the sister said that I’ll be very [happily] surprised at what she’s going to get me for my birthday. The clues? She claims that it’s “what I’ve always wanted” and that the “Japanese are so smart”.  When I asked her if it’s food related, she answered with “Duh, is there anything you want that’s not food related?”.Touché