Does the order of mixing matter in cooking and baking?

I think it might make the wet stuff less likely to stick immediately to the sides of the bowl, so that it mixes more completely with the dry stuff.

The suggestion somebody gave that it allows you to only use the amount of dry goods actually required to mix with the wet goods makes more sense to me if you’re adding the dry stuff bit by bit to the wet stuff. Then you can tell when it reaches the proper consistency and stop adding dry stuff if necessary.