instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
I recently made crepes with a crepe maker like this one. The first half of the recipe worked perfectly. Then, every time I dipped the base into the batter, when I removed it, the half cooked crepe would slide off into the pan of wet batter. Any suggestions?
answer:
Crepes sliding off crepe maker base


question:
I was gifted with a soft serve ice cream dispenser. however it's such a pain to always keep the machine on and running each time I want ice cream--more so that it highly consumes electricity. I wish to know if there is a way I can produce my soft serve in a large quantity and store it in my freezer so I can always remove and take a scoop each time I want soft serve. I tried it once but it went hard as a rock and lost its texture when I allowed it to defreeze.Is there a trick to keeping it soft and close to the consistency in the freezer?
answer:
Can I store soft serve ice cream in my regular freezer?


question:
I am a rookie bread baker and I have been following some recipes that range in amounts of water and flour. I have a Kitchenaid artisan mixer that has been doing the hard work of kneading for me. My problem is knowing when to stop adding flour during mixing/kneading.Some recipes say add flour until the dough is workable and then knead. My questions is, when they say use 2 1/2 to 3 1/2 cups of flour but no more. How do I know when to stop, I have ruined a few loaves as they came out heavy and dense.How do I know when to stop adding flour and let the gluten take care of the stickiness? I often find myself adding flour until the dough balls up and pulls from the sides but by then it's too late.On the other side, I have kneaded for 15 - 20 minutes waiting for the dough to pull sides of the bowl and it never happened.When do I add flour and when do I just wait?Any help or suggestions are greatly appreciated!
answer:

When and how much flour do I add when mixing dough?