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In 1951, The New York Times, in an article about a bagel bakers' strike, thought it necessary to provide a pronunciation guide ("baygle") and define it as a "glazed surfaced roll with the firm white dough".
Adding something like 10 percent of whole wheat or rye or barley flour to a white dough gives you something like what the French call pain complet, but it's not complet at all; it's just white bread with a little whole wheat in it, like the stuff they sell in stores.
There are other categories in the competition - pizza by the metre, gluten-free pizza, creative pizza and freestyle acrobatics in which performers send dinner-plate sized rounds of white dough flying through the air - but it's the person who is judged to have made the best pizza tradizionale who takes away the top prize.
However accustomed she is to her old boss ("his pomade had worn off during a long day of head holding and his hair had risen like warm white dough"), and to leaving paper copies of her stories on a spike on the editor's desk, Paddy makes herself adapt to changing times.
With hands, roll a small orange dough ball and roll a white dough ball about twice the size of the orange one.
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Or you can buy dough, either in the supermarket (usually in the freezer; use white bread dough if specially prepared pizza dough isn't available) or from a local pizza shop (just ask; you'll usually be accommodated).
That, a pint of semi-skimmed and a white bread dough.
Drying time: White bread dough air-dries in 1 to 3 days.
I've concentrated here on soft, easy-squeezing white doughs; I am not including any worthy "you can taste how it's doing you good" breads.
Makes 12 For the dough strong white bread flour 60g plain flour 60g salt 1 tsp unsalted butter 40g, melted cold water 50ml For the butter layer unsalted butter 125g, at room temperature strong white bread flour 25g plain flour 25g For the filling granulated sugar 50g ground cinnamon 2 tsp icing sugar for dusting You'll need 2 baking sheets, lined with silicone sheets.
Follow the white yeast dough recipe, then bake the dough in the well-greased tins.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com