Quick Breads - Dough Consistency

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.