Sentences with phrase «much extra flour»

Whole grain flours require more moisture than all - purpose flour, and you have to be careful when kneading not to work too much extra flour into the dough.

I was afraid of adding too much extra flour, so I tossed it around as best I could (there was no way that sucker was going to hold a shape), put some cling wrap over it while the oven preheated, and then poured it into the dutch oven.

Not too much extra flour though, as it may make the buns too tough.

My no - knead dough always comes out too sticky and I'm just not motivated to start the process of figuring out just how much extra flour I need to add.

Knead the dough several times being careful not to add to much extra flour.

Arrox how much extra flour are you using to form your ball after the rising phase, I was afraid I was going to use too much.

Just kind of press it out as best you can without incorporating too much extra flour.

The dough is very sticky, but a sticky dough results in softer bread so try to avoid incorporating too much extra flour.

Not exact matches

I added in a little molasses into my batter for flavor and color, and so to make up for that extra liquid I ended up with a little extra flour, but other than that I pretty much followed that ratio to the letter and had great success.

As our teacher reminded us, it's easy to add the extra flour if the dough is too sticky; adding more water if it's too dry is much more difficult.

Turn dough out onto a lightly floured surface and knead using a dough scraper to help lift it until it becomes smooth, about 2 or 3 minutes, trying not to add too much more flour (the dough needs a little extra moisture for the wheat to absorb).

(I didn't need to add extra flour because you work so much in when you flour your surface) I just suggest chilling the dough properly so that your house shapes keep the right form, and then trimming the edges when they're warm our of the over so the icing adheres better.

After some mild panic (my biggest bowl is not quite big enough for comfortable hand - mixing of that much dough, and it was making things difficult to judge, so I was a little light - handed on the flour before trying to begin kneading I think) because the dough was so wet it was just smearing / sticking to my board, I managed to knead in enough extra flour that I could get it into an oiled bowl.

Banana bread baked with 50 % amaranth flour keeps much of its rise, and offers an extra hint of flavor.

Hi Cheryl, almond flour is less absorbent than other flours so the extra pineapple may have added too much moisture to the batter.

I would try to knead your dough as much as possible before adding in extra water — sometimes the flour will work into the dough more than you think, and this may help with the elasticity x

You can replace the oat flour with brown rice flour, sorghum flour, almond flour or more protein powder (approximately 3 - 5 extra scoopfuls worth, or however much until you reach that fudgy cookie dough texture).

The dough should not be overworked, it's consistency will remain quite soft and sticky — it's not the type of dough you can shape much with your hands, but if you feel it's too soft add an extra 2 - 3 tbsp of flour.

I tried adding extra chickpea flour and that didn't make much of a difference.

I ended up having to use extra flour because it was a little too much (somewhere in the middle, like 8 TBSP ~ 1 stick ~ would be good), and it came out a little like shortbread.

It's quite important to follow a good recepie - especially paleo if possible - then you will get a feel for how much extra fluid you have to add to a recepie with coconut flour (I learnt the hard way!).

I know it doesn't seem like a huge change to make if you're used to it, but it can be hard to switch over to measuring in a whole new way and it can be tough to make sure the measurements are exact in grams / ounces (at least in my experience — for instance I keep having to spoon out extra flour out of the bowl if I added too much... it definitely takes a learning curve to be precise).

Use 1 whole tablespoon per cup of whole wheat flour, your whole wheat bread will rise much better and be less dense with the extra gluten.

As for subbing macadamia for hazelnuts, I'm not sure... the fat content of macadamia is much higher than that of the hazelnuts... if you do try it, be really careful not to over process them, as they turn to butter fairly quickly, and maybe add an extra tablespoon of coconut flour to make up for the extra fat content.

Perhaps there was too much coconut flour for the amount of liquid used, this can happen with eggs weighing slightly different amounts which can throw the liquid off a little or if there was a little less liquid added / extra flour added.

So generally it is much better to just find a new coconut flour recipe for an old favorite rather than trying to convert a recipe, unless you have a lot of extra time and money.