Dough Consistency
Quick breads also vary widely in the consistency of their dough or batter. There are four main types of quick bread batter: pour batter, drop batter, soft dough and stiff dough.
- Pour batters, such as pancake batter, have a liquid to dry ratio of about 1:1 and so pours in a steady stream.
- Drop batters, such as cornbread and muffin batters, have a liquid to dry ratio of about 1:2.
- Soft doughs such as many chocolate chip cookie doughs, have a liquid to dry ratio of about 1:3. Soft doughs stick significantly to work surfaces.
- Pie crust and sugar cookie doughs are considered stiff doughs and are easy to work in that they will only minimally stick to work surfaces including hands. Stiff doughs are produced with a ratio of approximately 1:8 liquid to dry ingredients.
Read more about this topic: Quick Bread
Famous quotes containing the word consistency:
“People who love only once in their lives are ... shallow people. What they call their loyalty, and their fidelity, I call either the lethargy of custom or their lack of imagination. Faithfulness is to the emotional life what consistency is to the life of the intellect—simply a confession of failures.”
—Oscar Wilde (1854–1900)