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 ;-)