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Rollers were fitted with sensors to measure roll forces and dough sheet thicknesses.
In a former life as a pastry chef, I baked many elaborate things on a daily basis: hand-pulled Austrian strudel dough, sheet cakes seven-layers tall to be cut into painfully precise 1-inch squares and, of course, cookies.
The results showed that gluten incorporation (6%) reduced water absorption of noodle dough by 3%, shortened the length of the dough sheet by 15 and 18%, and increased the thickness of the dough sheet by 18 and 20% in soft and hard wheat flour, respectively.
To make a lattice top, cut the remaining dough sheet into 1-inch strips.
The dough sheet may seem short, but the breadsticks will stretch in the cutting and baking.
Place about 1/2 teaspoon of filling about 1 inch in from 1 corner of 1 dough sheet.
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Roll each strip through machine to form thin dough sheets.
Once you have all your components (pro tip: Making your dough sheets one day ahead helps ensure the flavors meld and the dough rests), it's construction time.
Butter both sides of the dough sheets.
Stack half of the dough sheets on top of each other in a baking tray.
Stack the other half of the dough sheets on top of the filling.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com