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To prevent over heating the dough, stop the processor, let rest a minute or so, then pulse again until the dough is smooth.
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Knead the dough on a well-floured work surface until the dough stops sticking to your hands.
Knead for 5 6 minutes, or until the dough stops looking ragged and becomes smooth.
Add cold water, 1 tablespoon at a time, while tossing, until the dough stops clinging to the side of the bowl.
The dough should stop sticking to your hands when it's ready but also remain soft.
The dough should stop sticking to your hands, but it should also remain soft.
Try not to overwork the dough here; stop as soon as it comes together in a ball.
Just don't roll to the edge of the dough – that stops it from getting a nice crust.
After all, as billionaire movie director Steven Spielberg is reported to have said, when all is said and done, "How much better can lunch get?" But since greed is not self-governing, hardly anyone raking in the dough ever stops to say, "That's it.
Generally, if you are making bread, you have added enough flour when the dough mostly stops sticking to the board.
Pay walls, and Rupert Murdoch's half-cocked determination to block Google, and notions about exclusive provider relationships, are all efforts, not only to make additional dough, but to stop this new, disorienting, anarchic redistribution--this disintermediation, this de-professionalization of news.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com