TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I was trying to make some homemade flour tortillas, but I made a mistake and I added ~9oz of shortening to 4.5 cups of flour. I'm unsure what to do with the flour mixture because I do not want just to throw it away. I also added a tablespoon of salt and a tablespoon of baking powder and around of 1 1/2 cups of water. Is the mixture still good for flour tortillas?

SOLUTION: What to do when too much shortening is added to flour?

PROBLEM: I've been reading "The Bread Baker's Apprentice" and all the sourdough bread recipes call for overnight storage in the fridge. Is this really necessary? Can I just leave it out at room temperature and bake it that night? What is the purpose of storing it in the fridge for a night?

SOLUTION: Cookbook says to store dough in fridge overnight, why can't I just bake it already?

PROBLEM: I'm playing around with making cereal, and one of the cereals I want to replicate is the "bunches of oats" style, with crispy clusters that include oats. Every time I try to toast oats, though, they get more flavorful but not much more crispy, until they get burnt.My current method: I use minute oats (problem #1?) but otherwise just put them in the oven at 350F. I'd like to avoid adding sugars if possible, but I'm not stuck on that idea if it's not possible.

SOLUTION:
how do I toast oats so that they are crispy?