The different types of dough

THE MIXTURE

VARIETIES OF MIXTURES AND GENERAL PROPORTIONS

BATTERS AND DOUGHS.

--The mixtures from which hot breads are produced are of different consistencies, and familiarity with them is necessary if good results in the making of such breads are desired. This difference in the consistencies is due to the proportion of flour and liquid used, a small proportion of flour producing a batter and a large proportion, a dough.

It will be well to note, however, that some kinds of flour thicken a mixture much more readily than do others. Experience in the handling of flour teaches how to vary the other ingredients of a recipe in order to make them correspond to the difference in flour, but the person who lacks a knowledge of cookery, or has had very little experience in the handling of foods, must know the general proportions that are correct under most circumstances.

The names of the mixtures that the ingredients produce are thin batter, thick batter, soft dough, and stiff dough. A THIN BATTER is one in which the general proportion of liquid and flour is 1 measure of flour to 1 measure of liquid. Such a batter, when poured, immediately seeks its own level and has the consistency of thin cream. The most common examples of thin batters are popovers and griddle cakes.

A THICK BATTER, which is known as a drop, or muffin, batter, is one that is made of 2 measures of flour and 1 measure of liquid. A batter of this kind may be poured, but it will not immediately seek its own level. Muffins, gems, puddings, and cakes are made of thick batters.

A SOFT DOUGH is one whose proportions are 3 measures of flour and 1 measure of liquid. A dough of this kind will stand up alone--that is, without support at the sides--and has more of the properties of a solid than of a liquid. Baking-powder biscuits, tea rolls, and certain kinds of cake are made of this form of dough.

A STIFF DOUGH is made of 4 measures of flour and 1 measure of liquid. Such a dough will not cling to the mixing bowl, can be handled with the hands, and will not stick when rolled out on a board. Pie crust, hard cookies, and beaten biscuit are made of such dough.
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