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2. Knead the dough for a few minutes on a well-floured surface, adding more flour as needed until the dough forms a smooth ball and feels soft and supple but not sticky, like modeling clay.
Add as much of the remaining flour as needed to make a soft dough, turn out on a floured board and knead for 8 minutes or place in an electric mixer and knead with a dough hook.
Add flour as needed, in small amounts.
Add rice flour as needed to achieve a consistency similar to drop-scone batter.
Mix to a loose dough, adding the remaining water or a little extra flour as needed.
Add as much more flour as needed to make a dough that holds together and is not sticky.
Similar(32)
PAPPARDELLE Time: About 1 hour 1/2 cup whole wheat flour 2 cups all-purpose flour, more as needed 1/3 cup semolina, more as needed 1 teaspoon salt, more for pot 4 eggs.
Adapted from "Amy's Bread, Revised and Updated," by Amy Scherber John Wileyy and Sons, 2010) and Toy Kim Dupree 1 teaspoon active dry yeast 11 ounces (about 2 1/2 cups) whole wheat flour 3/4 ounce (about 1 1/2 cups) unbleached bread flour, more as needed 3/4 ounce (about 1/2 cup) wheat bran 1 tablespoon kosher salt Vegetable oil or cooking spray Cornmeal, for sprinkling.
TAGLIATELLE Time: 1 hour About 2 cups all-purpose flour, more as needed 1 teaspoon salt, more for cooking noodles 2 whole eggs 3 egg yolks.
PIZZA DOUGH Time: 15 minutes, plus at least 1 hour's rising 3 cups all-purpose or bread flour, more as needed 2 teaspoons instant yeast 2 tablespoons olive oil 2 teaspoons coarse kosher or sea salt, more for sprinkling.
Adapted from "My Kitchen: Real Food From Near and Far" by Stevie Parle (Quadrille Publishing, 2010) 4 large quinces, peeled, cored and cut into 6 wedges each 1 cup superfine sugar 3 bay leaves 1/2 teaspoon powdered ginger 14 tablespoons butter, at room temperature 2 cups self-rising flour, or as needed 3/4 cup light brown sugar 1/4 cup oats, optional Heavy cream, for serving, optional.
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