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Once I ended up with a sugary pile of crumbs; another time, with immobile sheets of cardboard instead of the gossamer pastry dough needed to hold the almond filling.
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If dough needs more moisture to hold it together, add a few tablespoons of milk.
I start with a couple of tablespoons of water, adding more if the dough needs it.
One rule states that the matzo dough needs to be in an oven within 18 minutes of mixing.
A note first: you need to start the recipe the day before you want to cook the fauxnuts, as the dough needs resting time.
The dough needs more water than a normal loaf, and as it has a lower, gluten content than wheat, it also needs acidity (either a sour dough starter or yoghurt) to help the bread rise.
This dough needs to be vigorously beaten in the bowl in order to increase its elasticity, which will help strengthen the dough's structure and give a lighter texture.
The dough needs to be firm enough to hold its shape as it bakes freeform, without tins or moulds, but rich enough that the finished cake tastes of something other than disappointment.
The dough needs this time to rise.
The dough needs to be firm enough to form into ropes to be cut into gnocchi-like lumps, so work in a little more flour if you need to.
The dough needs to be chilled before you can cut it.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com