Reader Melody wants to know why flour is added to the butter block at the beginning of the dough laminating process. Melody, I’m very glad you asked that. It all has to do with keeping the butter at the right temperature during the rolling and folding. If it’s too firm it’ll break and chip during rolling, rather than spread. If it’s too warm it’ll soak into the dough layers. A little flour extends the ideal temperature window. For more on how flour does that, check out this post right here.