dough

“You’ve got air-conditioning fans on at the bakery so the air blows on the dough during proofing. It gets a skin on it.”

From Los Angeles Times ● Sep. 27, 2026

Constantly choosing restaurants that cost $300 a person is tone-deaf, but only if you have communicated that you are not comfortable spending that kind of dough on eating out.

From MarketWatch ● Sep. 23, 2026

Regular diners can progress through a bronze, silver and gold system unlocking perks from free dough balls to hot and soft drinks on the house.

From BBC ● Sep. 1, 2026

Fill and roll: Spread the filling over the dough, leaving a small border.

From Salon ● Aug. 16, 2026

“If the dough breaks when you stretch it thin, you need to keep kneading.”

From Anya and the Dragon by Sofiya Pasternack

You also need time: Almost all doughs in the book require at least an overnight fermentation to improve their flavor, rise and handling capability.

From The Wall Street Journal ● May 22, 2026

But if you want a Moto pizza bad enough, go right when the doors open at 4 p.m. because the crew sets aside a few extra doughs for walk-ins.

From Seattle Times ● Feb. 4, 2023

The highly rated Artisan Series 5 Quart Tilt-Head Stand Mixer in Empire Red from KitchenAid can produce nine dozen cookies in a single take, as well as cakes, doughs and other torments for the Keto-obsessed.

From Los Angeles Times ● Dec. 1, 2022

The more complex chapters include interstitial essays describing techniques such as tempering chocolate, the chemistry of sugar, the best way to frost a cake and how to master pastry doughs like a pro.

From Washington Post ● Nov. 1, 2022

In addition to the matters just mentioned, the utensils in which to combine the hot-bread materials and bake the batters or doughs are of importance.

From Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads by Woman's Institute of Domestic Arts and Sciences