Thanks for the answer, Mary Jane! Your response brings up another question - would the same effect be achieved by dumping them all in at once and just mixing extra? Also, how does being coated in fat prevent gluten from developing? Thanks! :) Hi again Steph, Looks like you've got some great questions, and those would be perfect to email along to the baker's hotline. (bakers@kingarthurflour.com). They can talk with you about mixing/gluten etc. to your hearts content, and then you won't have to keep checking this blog for the responses. :) ~ MaryJane

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