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