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

Oh pshaw, on Thu 14 Dec 2006 12:57:24p, Richard Hollenbeck meant to say...

> 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?

LOL! It may not sound very scientific, but it makes perfect sense. The
primary difference between dough and batter is the consistency - Dough is
thicker and must be molded by hand, while batter is semi-liquid, thus spooned
or poured. Both can be leavened with either yeast, baking power, or baking
soda.

--
Wayne Boatwright
__________________________________________________

One thing about pain: It proves you're alive.

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 ;-)

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 ;-)