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You can add a little extra flour or water depending on how the mix comes together.
If it feels quite wet, sprinkle in a little extra flour.
So adding that expensive chocolate is like adding extra flour, and bitterness, to your recipe.
Roll out each piece with a rolling pin on a little extra flour or semolina.
Add a pinch or two of extra flour to the top of the loaf.
Knead without adding extra flour until it is silky and slightly stretchy.
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In most cookbooks, a few grams extra of flour or a few minutes less in the oven won't necessarily destroy a dish.
Fry for a minute or two, until golden-brown on the base (it's important to let them crisp up completely, otherwise they'll break when you flip them; if that still happens, add a little extra rice flour).
Dust your cooking space with extra leftover flour.
Giorgio Locatelli's book Made in Italy explains that, in his restaurant, they use "Italian extra-strong flour, which has a good elasticity and the power to absorb water well".
The results are more impressive than the initial batch, but not as tall as Rachel's, which suggests to me it's the combination of raising agents (bicarb and cream of tartar) and extra-fine flour which has made the difference here.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com