Thanks to both of you. I simply kicked up the hydration to 122% without
changing any of the other ingredients' ratios and it did the trick. You can
refer to another post I made today about English muffins. I found that
making the dough into a batter and pouring the batter into biscuit-cutting
rings gave me the characteristic big bubbles I was seeking.

"yetanotherBob" > wrote in message
...
> In article <E0igh.9488$Li6.615@trndny03>,
> says...
>> I have a dough formula that I want to convert into a batter. By using
>> the
>> "Baker's Percentage," my water is about 78% of the weight of the flour.
>> That's a pretty wet and sticky dough already. At what point does it
>> become
>> a batter? 100% water? Is there any consensus? One of my baking
>> classmates
>> told me that if it can be poured, it's a batter. That doesn't sound very
>> scientific. Ideas?
>>
>> Thanks.
>>
>> Rich Hollenbeck
>> Moreno Valley, CA USA
>>
> I'll go along with your classmate. What's scientific about the terms
> "dough" and "batter" to begin with?
>
> In another context, it's stepping up to the plate that makes a batter a
> batter. Having done that, if he can hit, he makes dough.
>
> Bob ;-)