when u should b careful not to overwork flour when mixing
i baked a lot this past year and never had an issue w dryness. i'm making stephanie jaworski's blueberry streusel muffin this week and she does advise that u not overmix the dry ingredients. i've made several different kinds of muffins recently and some of them didn't even instruct me to fold gently. several said i could just use a whisk.
so i would like to know when i need to b gentle w flour in order to avoid hardness or dryness. I try to incorporate flour as efficiently as i can w/o leaving any pockets of flour. w muffins btw, i've noticed that it doesn't make a difference if i add the dry to the wet or vice versa. Tx
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