I was fine with soft butter, but followed a recipe (Yotam Ottolenghi, no less) for vegetable (sunflower to be precise) oiling and then flouring...disaster. If something similar happens again, I'll follow your idea of gently reheating - but I found this so interesting, as I had assumed it was the oil + flour that were the culprits. Does it matter if the dough is slightly runnier than the dough I am used to? If a cake is baked, isn't that good enough? thank you so much for putting this online for us.

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