Sentences with phrase «much flour either»

Too much flour, not enough flour; flax egg proves tough as a binding agent, but bananas are too soft.

Moreover, [fraction arithmetic] is common in daily life, for example in recipes (e.g., if 3/4 of a cup of flour is needed to make a dessert for 4 people, how much flour is needed for 6 people)...»

this cake looks very large but there is not much flour are you doubling the recipe beautiful cake

I'm thinking some kind of pastries like passion fruit tarts and pineapple upside down cake since we have so much flour in our kitchen.

Rolling the dough between sheets of parchment paper helps to reduce the risk of adding too much flour to the mixture, which will ruin the flavor and make the crackers too tough.

It's doesn; t have much flour, like so many stews do; and the veggies look appetizing.

But it's totally easy to make and you can use pretty much any flour in there.

So that you are not wasting as much flour, cut the flour and water in half, discarding half but feeding it with 1/2 cup flour and 2 - 3 oz distilled water.

Add additional flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch (do not add too much flour!)

If so, how much flour is equal to 3/4 cup whole quinoa?

How much flour?

I have a tendency to use to much flour in my gravy and make it too thick.

Also, when I specify how much flour to use, always use a heaping measuring cup.

When the researchers added dust to the wax, it gradually dried out and crumbled, much like dough with too much flour in it.

The measurements I've read online are 8 cups flour, 1 cup oil, but I really didn't have so much flour at home so I just followed the ratio and made a small batch.

They are looking into the possibility of that a few years from now but right now because of where all the dough is made there is so much flour they'd have to have separate facilities to do gluten free right.

We got to make baguettes and my little girl doused it with so much flour I thought it would not be palatable — but since we got to take it home I am glad to say it was delicious!

Maybe too much flour?

About half way through the kneading, the dough will get a lot less sticky, even without adding much flour.

I grind my own flour and it was SUCH A PAIN to figure how much flour the berries were going to make.

I think I wasted as much flour spooning it into little cups and scraping the tops, as I did with my baking failures!

In my baking classes and in corresponding with people through this site, I find the biggest problem most beginning bakers have is adding too much flour and having too stiff and dry a dough.

I wasted way too much flour measuring!

I accidently added too much flour, so my cookies came out more fluffy.

Try not too add too much flour.

I don't always use weight if it's a tried and true recipe then I get comfortable with how much flour to use.

Many beginners add too much flour because they think the dough is too wet.

Was worried about adding too much flour so I left it on the stickier side.

How much flour does the recipe require!

I thought it was me, but there is too much flour in the recipe.

Refrain from adding too much flour as it will produce dry tacos.

Maybe I shouldn't use very much flour either next time?

I love that I can now look at some of those recipes from my Great Grandma and know it takes about this much flour, etc, based on my own experience.

mine did nt really PUFF either (like someone elses reply) but i think either the butter spread thru too well or i used too much flour to roll it out, tasted great anyway..

Do you know how much flour 1/2 cup of oats makes?

Don't be tempted to add too much flour or you'll end up with dry doughnuts.

Dust with buckwheat flour if necessary, be careful not to add too much flour.

Use as much flour as you need to keep it from sticking.

I did measure flour by weight (4.5 oz = 1 cup) because my breads tend to be heavy or hard and I think it's from too much flour.

I wonder if overmixing them does that, or too much flour?

by the way I just made this now... mmm I measure in cups and admittedly 100g flour is less than 1 cup of flour but I put one cup and for the ratio of olive oil in and water it was WAY too much flour... well it did nt look like the photo of your recipe at all, not shiny and liquidy.

How much flour would you replace?

Sometimes lack of spread comes down to adding a bit too much flour.

If there is a corner where there is too much flour, tap it out so the cake does not bake with a lump of flour in one corner.

If you find the toppings won't stick well you may have used too much flour when rolling the dough.

The consistency of the dough is really what matters; don't worry too much about how much flour you use.

A recipe is a guideline at best for me so I haven't really measured how much flour I've used in a recipe yet.

All I can think is that there must have been too much flour?

It sounds like perhaps there was too much flour added to the dough, which can make it dry, heavy, and stiff.

How much flour to feed?