Sentences with phrase «too much flour»

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

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.

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!)

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

Maybe too much flour?

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.

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.

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.

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..

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.

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.

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.

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.

4) If you underfeed your starter (as in not enough flour or waited too long and it fell) or you overfeed your starter (too much flour, right amount of time), your starter did not die.

The bread turned out very well, but I think I might have added a bit too much flour, I didn't get that bubbly, open crumb that I got when I used only white flour.

Too much flour will give you a harder dough and a drier bread.

If you poured too much flour and your sauce has over dried, you can add a small amount (not too much!)

You could have added a little too much flour, everyone measures flour differently.

My first attempt, though, I used way too much flour and not enough liquid.

:) Beware that if you add too much flour in the process of kneading, the texture of your bread would turn to be dry and can't keep soft for days.

The muffins themselves were tasty, but the streusel is too much - way too much flour, in particular.

I had to discard a good amount of the streusel because it was enough for at least 18 muffins, and there was simply too much flour on top of the muffins in the end, and the flour itself really adds nothing to the streusel.

If you add too much flour in the process of kneading, the balance of all ingredients would be destroyed and your bread won't be soft and fluffy any more.

One of the most common reasons why baked goods turn out dry and heavy is because too much flour is used.

Adding too much flour will make the breadsticks too dense and not soft.)

If too much flour sticks to the patty then gently dust it off with your fingers or a pastry brush.

I'm not sure exactly what went wrong, but by the sounds of it you used too much flour and overworked the dough.

If you see that your sheets have a bit too much flour, wait until cooled and dust off.

Why is my bread dense: Usually bread will be too dense when there is too much flour.

I think I used too much flour.

To shape, use a bench scraper to move your dough to the non-floured section of your work space (if there is too much flour present, it will be difficult to shape - brush away any excess).

This is key — too much flour and your bread will be dry and crumbly.

For the dense consistency, maybe you used a little too much flour.

Seemed like WAY TOO MUCH flour and way too much mixing.

It could be too much flour and / or not enough avocado or maple syrup.

Beyond that, you can't use a glass pan (gets way too hot, which is why it browned on bottom), and please see Bread FAQ numbers 7, 20 and 21: https://glutenfreeonashoestring.com/about/gluten-free-bread-troubleshooting-faqs/ You are probably working too much flour into the dough during shaping.

This happens often with flour, because if you dip your measuring cup straight into your bag of flour, pack down the amount you need, and put it directly into your recipe, you'll have too much flour.

Too much flour and not enough liquid will result in a pretty dry and nasty muffin.

If you found them a bit dry I would add a bit more of the soya pudding perhaps and make sure not too add too much flour while kneading maybe.