Sentences with phrase «not flour the counter»

It was really wet, but I think I just didn't flour the counter enough.

Not exact matches

kept putting the slightest sprinkle of flour so that it didn't completely stick to the counter.

I'm going to try doing it anyway, (it's sitting on my kitchen counter) but my hopes aren't too high... My question is this - does anyone have any idea what exactly this flour may be?

Baked goods made with nut flours do not keep more than two or three days on the counter, maybe a week in the fridge at the most.

If dough sticks to counter, you have not put enough starch / flour down.

SG — I am not that familiar with bread machines because I don't have one, but part of the problem might be that it didn't pick up the extra flour it would have each time it was pressed out on the counter between risings.

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

Also, that I can leave my laptop in the living room and not on the kitchen counter, because I have a tiny Chicago - sized counterspace that has resulted in it being covered in flour and vanilla and little drops of molasses over the years that I still can't seem to get off.

If I'm not too late, keep it on your counter and try adding a bit of rye flour to your starter.

But your last comment suggests that you can fit 8 cups flour in your mixer, so I'm not sure why you wouldn't use it or need to use the counter.

If I were to simply use a large bowl, I suppose I am not sure how to tell when I should stop adding flour - if you add some add a time, how much and when do you turn it out onto the counter?

Think about adding the flour to the outside (like, when you're braiding it) of a dough versus working it into the dough (when you're making it) so it can be used to keep the dough off the counter but can be brushed off so the dough doesn't get tough.

The best thing is to handle them lightly, keep your counter floured, and not worry about the stickiness.

I did use bleached flour when it came to putting it on the counter and rolling it around since I don't have enough to do anything with except sort of waste and using flour that makes amazing bread seemed to be contradictory to me.

If I used unbleached flour, but did nt have any left over for flouring my counter, could I use bleached flour for that?

Chickpea flour can get a little bit dense / chewy, so I wanted to counter that — we want a cookie, not a hockey puck.

I have a bowl with a pouring spout, so adding the flour mixture went fairly smoothly, and I didn't spill any of it onto the counter.

Turn it out onto a floured counter and add as much of the remaining flour as necessary, while kneading, until you get a soft ball of dough that's slightly tacky but doesn't stick to the counter or your hands.

This could not be easier — no longer do I try to put the flour on my counter, make a well and try to incorporate the eggs.

Move the dough to a large surface, lightly floured if you like, although I don't think it's necessary (I use a clean counter, but you could use a large cutting board or table), and knead for 5 - 10 minutes.

I really appreciated not trying to handle too delicate tortillas, and the fact that I did not have to dirty my counter with flour and dough.

On a floured counter, roll the dough out into a 12 - inch round and it really doesn't need to be perfectly shaped.

Grab a dutch oven and lightly sprinkle some flour in the bottom; then reheat your oven to 450 degrees F. Return back to the dough blob on your counter — fold over and tuck under, as you work around the dough — you are going to form it into a ball — not too large, maybe around 7 - 8 ″ in diameter.

Dumped it out on the counter to pat into a circle, and added more flour then in an attempt to get it to a state where I could cut it into triangles (still didn't really work), but the dough was still so soft and oozy that the scones didn't hold their form and spread out a lot while baking.

Just think about it: if you were trying to balance a very tight budget in an operation which lives or dies based on how well students accept your food, and if many (sometimes, the vast majority) of those students came from homes in which nutritionally balanced, home cooked meals are far from the norm, and if the food industry was bombarding those kids with almost $ 2 billion a year in advertising promoting junk food and fast food, and if you had no money of your own for nutrition education to even begin to counter those messages, and if some of those kids also had the option of going off campus to a 7 - 11 or grabbing a donut and chips from a PTA fundraising table set up down the hall, wouldn't you, too, be at least a tiny bit tempted to ramp up the white flour pasta, pizza and fries and ditch the tasteless, low - sodium green beans?