Definitely on the base grain addition, for both the fresh malty flavor/aroma, and the enzymatic power. And it allows you to add the malt character to fit the style of brew: use Maris Otter in the British ales, American two-row in an APA, and Munich or Vienna when you need/want a toasted note. And also mash it to fit the style.........you can't adjust the profile of the LME or DME, but if you're doing a kolsch, you could use 2# of German pils, partial mashed at 148/149F. I think you'd be stunned at the difference in malty quality and "fit to style" you'd gain from doing that.