By Mary F. Henry

When flour and liquid are mixed in such proportions that the resulting mixture can be beaten, it is called a batter. When the mixture is so thick that it cannot be beaten, but must be made smooth by kneading, it is called a dough. The essential ingredients of batters and doughs are flour, liquid, and leavening. Shortening, eggs, sugar, and salt are not essential but they contribute to flavor and texture. "Light breads" can be made from wheat flour because it contains certain materials which when moistened form a sticky elastic substance called gluten. When a mixture containing gluten is heated, the moisture and the air which may be incorporated, expand and stretch the gluten. If the temperature is sufficiently high, the gluten hardens and forms a framework surrounding whatever other ingredients are contained in the loaf. However, it is not safe to rely solely on the expansion of the moisture or whatever air happens to be present in the mixture, either as the result of beating a plain batter or of adding well-beaten eggs. In most batters and doughs a gas which expands on heating is introduced by means of the growth of yeasts or by chemical leavening agents. This gas acts more powerfully than does air or steam because it is more abundant. Yeast doughs are discussed in Chapter XXIV (Yeast Bread).

Classification

Pour Batters

Mixtures of about equal parts of flour and liquid, such as those used in making popovers and pancakes, are called pour batters because they can be poured.

Drop Batters

Mixtures of about two parts of flour to one part of liquid, such as those used for muffins and cakes, are called drop batters, because they drop from a spoon.

Soft Doughs

Mixtures of about three parts of flour to one part of liquid, such as biscuits, are called soft doughs.

Stiff Doughs

Mixtures of about four parts of flour to one part of liquid, such as yeast bread, are called stiff doughs. (See Chapter XXIV (Yeast Bread).)