With machine running, add ice water drop by drop until the dough just holds together.

Add about 2 tablespoons water, and mix until dough just holds together.

Allow to rise uncovered in a warm place until the dough holds an impression when dented with a fingertip, about 25 to 35 minutes.

When dough holds together, it is ready for kneading.

Stir liquid into flour with a wooden spoon for a few seconds until the dough holds together.

The dough should just hold together when pressed.

Add flour all at once and cook, stirring constantly, until dough holds together in a ball, 5 minutes or less.

The dough also holds its shape very well, thanks to the cream of tartar's stiffening ability.

Add the remaining milk a little at a time, pulsing once or twice after each addition, until the dough holds together in a sticky mass.

If the dough doesn't hold together, sprinkle with an additional tablespoon of water.