FoodBanter.com - View Single Post - Batter vs. Dough At what point does a batter become a dough or does a dough become a batter?

yetanotherBob

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 ;-)