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Add the water (cold is fine; the prove doesn't need to be jumpstarted by warm water and a slower prove makes for better dough).
These additives actually make for a better dough.
But now that money's gone, so he is forced to go out and make some better dough to keep his family above water.
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How's the song go? "Hey sister, soul sister, better get that dough, sister".
Here's a better version, the dough laced with lemon zest, filled with lemon curd and flooded with lemony icing.
One thing I've found that helps make this dough better is grating the chilled butter into the flour instead of cutting it in cubes.
It's better to roll dough balls out individually.
("If you want to keep your bread 100% whole wheat, vital wheat gluten is your new best friend," a message on one bread forum said. "This stuff is super-concentrated gluten flour, and it really helps to give low-gluten doughs better structure").
("If you want to keep your bread 100% whole wheat, vital wheat gluten is your new best friend,'' a message on one bread forum said. "This stuff is super-concentrated gluten flour, and it really helps to give low-gluten doughs better structure").
(The thinner the dough, the better).
The less you work the dough, the better it will be.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com