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There is altogether too much dough and pastry, none of it crisp.
At the time, raising $5m pre-product and right off the bat for an A round would seem high, and perhaps the quality of the team afforded the company the chance to raise enough money to have more than one shot on goal, which goes against some conventional wisdom that startups should stay lean and not raise too much dough upfront.
They get paid way too much dough to give us so much brainless fare like the Kardashians.
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The ones with gluey centers (too much cornstarch), tasteless dough (not enough salt or sweet butter) or gritty berries (using up old fruit rather than the good stuff).
Do not add too much water, the dough will disintegrate!
Don't mix too much, otherwise the dough will become too sticky.
Be careful not to add too much, or the dough will turn gooey and messy.
Roll out the dough to the thickness you desire and cut out as many biscuits as you can, being careful not to waste too much of the dough.
Do not use too much flour in the dough; make sure the dough remains supple, as this will help make a soft dinner roll.
On the downside, your hands touch the dough; some people enjoy this "dough feel" as a technique in itself but touching too much risks heating the dough from your hand warmth, so you need to work quickly.
Although the dough will seem quite dry, resist the temptation to add any more liquid – even a little too much moisture in the dough will result in an elastic pastry that will slump dejectedly down the sides of the tin when baked.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com