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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Batter vs. Dough At what point does a batter become a dough or does a dough become a batter?
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 |
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