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Some cooks use butter to grease a baking surface such as a cookie sheet and then add the parchment to this as it won't move when adding the dough, batter, etc.
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You can stir all sorts of healthy ingredients into a quick bread batter or dough – nuts of all kinds and dried fruit, and different grains like oatmeal and rye.
It can also be added to bread dough, pancake batter, and waffle batter.
We also love making dough or batter of any kind.
The gas collects in tiny air bubbles which expand rapidly in the blast of oven heat and causes the dough or batter to rise.
When sparkling water is added to a dough or batter, its bubbles create pockets of air (trapping water droplets in the process) that expand under heat, giving the final product a lighter texture.
You can fry almost anything: dough or batter, thin slices or florets of vegetables, pieces of meat, wings of chicken and chops of lamb, chunks of banana, leaves of kale or spinach, sprigs of parsley, even ice cream.
Until I learned from Mr Banfield's book how a professional dough or batter for crumpets is – or was – made, my own efforts certainly came into the category of "very bad ones".
Steam is produced when the water in the dough or batter is vaporized during baking.
Sodium bicarbonate and potassium bicarbonate release less than half of the available carbon dioxide in the dough or batter.
Leavening of baked products is the process where air bubbles that have been incorporated into the dough or batter during mixing are expanded by carbon dioxide gas produced during yeast fermentation or chemical leavening reactions or by the effect of heating.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com