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"All you have to do is take a little bit in your hand and take some all-purpose flour in the other hand and just look at it," said Shirley O. Corriher, the Atlanta-based author of "CookWise," about the science of cooking, and a forthcoming companion volume called "BakeWise".
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To get a robust, grainy texture and earthy taste, I also substituted whole-grain rye flour for some of the all-purpose flour.
After trying a number of recipes in both books it became evident that in any number of regular cake and bread recipes I might prepare, it was worth replacing some of the all-purpose flour with whole wheat flour, to increase the whole grain component and nutrition of the food.
By swapping some of the all-purpose flour out for a little cake flour, you can create even fluffier biscuits.
2. Whisk in the all-purpose flour.
The topping — essentially a cake batter — can be altered to swap in canola oil for some of the butter, or whole-wheat pastry flour or white whole-wheat flour for the all-purpose flour.
Fold in the all-purpose flour, pecans and vanilla.
Add the all-purpose flour and stir together until smooth.
Whisk together the all-purpose flour, sugar and almond flour in a mixing bowl, until well incorporated.
Spelt flour is preferred here; it can be replaced with whole-wheat flour, or the mix can be made using 100percentt unbleached all-purpose flour.
Stir in enough all-purpose flour to make stiff dough.
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CEO of Professional Science Editing for Scientists @ prosciediting.com