Sentences with phrase «dough feels dry»

If the dough feels dry pulse in some water 1 teaspoon at a time until it comes together.

If the dough feels dry, don't be tempted to add too much of additional liquid - mixing in the butter in the following phase will soften the dough (experiment with the softness of the dough)- but do add the liquid if the dough is too stiff.

You may need to add 1 - 2 tablespoons of additional liquid if the dough feels dry, as whole wheat flour absorbs more water than all - purpose flour.

If the dough feels dry, don't be tempted to add too much of additional liquid - mixing in the butter in the following phase will soften the dough (experiment with the softness of the dough)- but do add the liquid if you can't incorporate all the flour.

Not exact matches

I felt like I was working with slightly dry muffin batter rather than dough!

sherri, I would make a guess that it's your dry (compared to our humid, rainforest - like humidity) air, the flour is sucking up lots more liquid than mine, I think... that might explain Ruhlman's slack dough, since Cleveland is more humid, even, than up here... add more water until you get a dough that feels right to you, the starter should have plenty of power to make it rise!

In a large mixing bowl, add all of the dry dough ingredients and combine them well (I pretty much always use a fork for this, it just feels right).

If the dough feels a bit dry, and an extra tablespoon of coconut milk; if it feels a little moist — that's perfect.

If the dough feels at all dry, add more water by the teaspoonful, processing after each addition until it reaches the proper consistency.

The thing about making challah well is knowing that although dough is rather forgiving — too sticky just add flour, too dry add liquid — is that you have to develop a feel for it in your hands.

It's interesting to note how many felt the dough was sticky when to me, it was far too dry.

well then to make it simple — throw the active yeast in with the flour mix all dry ingredients — have butter and milk at room temperature — or at least ideally not fridge cold — mix it all together into a nice dough — let rise about 1 1/2 hours — when you poke a finger into it should feel like a soft memory foam cushion there easy!

I had worried it would be too dry since I felt I added a bit too much flour at the end, but the dough was very moist and handled easily... and smelled great!

Since sourdough baking isn't an exact science, feel free to add just a splash more liquid if the dough seems way too dry (anything will do — water, milk, buttermilk) and if it's way too wet and sticky, just add a bit more flour.

Not sure how experienced you are with baking bread, but the more you do it you get to learn how the dough should feel before baking, and maybe it should be more sticky than dry for the way yours is coming out.

Honestly while I was making the dough, it felt very dry... so while I was kneading the dough, I added a little more water so I can incorporate the cheese and the olives into it easier!

The dough should feel quite heavy and oily, and there shouldn't be any dry patches.

If you live in a dry climate and your dough does not easily come together, feel free to add one extra tablespoon of honey which will do the trick.

Rise And Shine: I use usually use fresh dairy for bread dough but, lately, I feel more comfortable using high quality dried substitutions when a long rise time is needed outside of the refrigerator.

Squeeze some dough in your palm, dough should feel like soft play - doh, not too dry that it cracks when you squeeze it but not too wet that it squishes through your fingers and sticks to the side of the bowl.

If the dough feels a little dry, add a bit more water.

Mix dry ingredients into wet (some recipes call for a food processor to mix, but I prefer this hand mixing for this dough - gives it a more authentic feel).

If the dough feels too dry, add 1 teaspoon of water occasionally as you go; the dough should feel elastic and smooth.

Add in the rest of the 1/4 cup water in increments if the dough feels tight and dry.

The dough should feel firm and springy and look slightly dry (think Play - Doh).

It can feel a bit tacky, which means that when you poke the dough with your dry finger it should stick for a second but then peel of as you remove your finger.

Yes, this means you should use your fingers to feel the dough, massage it, and look and feel for dry spots where flour has not been moistened.

As long as you start with the basic «dough» in the recipe, you can add whatever nuts, chocolate or dried fruit combination you feel like, though I have to admit, white chocolate and cranberries are my favorite.