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Bread dough isn't like dinner food, which usually rests inert under the knife and waits for you to do something to it: bread dough sits there, respiring and rising, thinking things over.
But the crust makes or breaks a pizza, and at Waldy's, prestretched dough sits in plastic-covered piles, looking as uninspired as it tastes even after a journey through the wood oven in the back of the narrow space.
A casino with a flashing neon advertisement, "Easy Come, Easy Dough," sits near a Starbucks and a string of other chain stores, while less than a mile away is a desolate patch once so busy with General Motors workers that plants staggered schedules to keep traffic moving.
A great big beautiful hunk of dough sits in the middle of the table.
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Let the dough sit for 10 minutes.
Let the dough sit for a minute, then add the eggs one by one and beat, beat, beat until the dough is thick and shiny.
Let the dough sit, covered, at room temperature for 45 to 60 minutes (it should be puffy and about doubled), then cover and refrigerate overnight or up to 48 hours.
Let the dough sit a few minutes, and then roll or pat it out as thin as you like, turning occasionally and sprinkling the top with flour as necessary.
Cover the bowl and let the dough sit in a warm place until doubled in volume, about 1 hour, or refrigerate overnight.
He lets his dough sit for 96 hours before he uses it, which gives the dough a slightly sweet and sour character that stands up to the toppings both in flavor and heft.
Let the dough sit for 30 minutes.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com