Typically used for muffins, quick breads, and scones. This method is used to combine a batter with the least amount of stirring as possible. You start with a well in the center of the dry ingredients and pour the wet ingredients into the well. You then bring your rubberized spatula around the sides of the bowl and flip the dry ingredients on top of the wet ingredients in a folding motion. The batter should only receive about 10 folds to combine completely. If you stir or fold the batter a huge amount, the gluten in the flour will develop. If this gluten develops you will have an incredible dense, bread-like muffin, quick bread, or scone. This texture is awesome when you are trying to make a crusty baguette. Not so great if you are making muffins for breakfast.