Sentences with phrase «wetter than the dough»

Not exact matches

Mine came out perfect, the dough was so wet they seemed to spread outwards rather than rise upwards.

It allows me to keep the dough wetter than I would like if it was sticking all over my fingers and counter.

Pour the wet ingredients over the dry, switch to a sturdy rubber spatula or wooden spoon and mix until blended - the batter will be very thick (really more like a dough than a batter) and not easily mixed, but persevere, it will soon come out together.

Since it's a lot wetter and mushy than pressed almond pulp, in order to tighten up the dough I doubled the flax and also mixed in some dehydrated almond pulp and some oat flour (simply buzz rolled oats in a spice grinder) with the cashew pulp, in about a 12:4:1 ratio.

This is a no - knead dough, so it's okay that the dough is stickier and wetter than a kneaded dough would be.

While the slow cooker is preheating, make the English Muffin Bread dough, but rather than covering the dough and allowing it a first rise, scrape the dough right into the prepared loaf pan and smooth the top with a wet spatula.

(My first attempt involved a very wet, batter - like dough, and let's just say the results were less than desirable...) Then, add the chocolate chips or other desired mix - in.

My first attempt involved a very wet, batter - like dough, and let's just say the results were less than desirable...)

Maybe this had something to do with my dough now being wetter than Deb's, but the first hour of the first rise had me worried that I had killed the yeast with my chocolate mix (even though I let it cool)-- barely any growth.

If you haven't worked with a sour cream pie dough before, it's wetter and more pliable than a standard butter crust dough.

I found the dough to be very wet and sticky even after I added all the flour (I used all - purpose rather than bread flour, don't know if that made a difference).

I can tell by the pics that this dough is supposed to be softer than white bread dough, but this really seemed too wet.

I usually mix by hand, but used a Kenwood with a dough hook, but even without adding the other 70 or so mL of water, it was too wet and not coming together nicely, after more than an hour of mixing.

Do you think the dough was wetter than what you see in this video: http://artisanbreadinfive.com/2015/03/03/gluten-free-bread-in-five-minutes-a-day-the-video Do you have an oven thermometer?

I've discovered the secret is leaving the dough a little wetter than you would imagine which makes for a chewy flavorful crust that is never tough or dry.

Used suggestions to make the dough slightly wetter than I would have thought appropriate and I believe that's the way to get nice nooks and crannies.

I made the dough a touch wetter than a typical scone dough.

In fact, the tangzhong dough is quite wet, wetter than those made by other methods.

Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.

I have found that GF dough by nature needs to be a bit wetter than gluten dough, so it is a bit harder to handle... but it shouldn't be impossible!

I noticed then that the dough seemed much wetter than I remember it having been during other times that I made the recipe.

The batter will be very wet, more like a muffin batter than cookie dough.

So what I have learned is gluten free dough is alot wetter than regular wheat dough.

The dough seemed wetter than it should have been, which might be why mine looks more like soda bread than your beautiful boule.

It should be a fairly wet dough, more like cake batter than a typical cookie dough.

No idea why — the dough was far wetter than last time.

But this time, the dough was way wetter than the previous two times.

Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature, but whatever you do, do not punch down the dough — this is unnecessary with gluten - free bread baking.

Once the ingredients are fully combined, scoop out the batter (which will be very thick, almost like a wet dough more than a «batter») and smooth evenly in to the lined baking tin, making sure there are no gaps.