[Q&A] When does it stop being batter and start being dough?

 
 
 
 
 
 
 
 
 
 

 










Q.
When does it stop being batter and start being dough?


* A:
When it's thick enough to be manipulated with your hands.

* A:
when you can handle with with your hands.

* A:
When the heat activates the yeast

* A:
By the addition of more flour.

* A:
When you dip something fry into it, and it doesn't coat it and drip.

* A:
When it gets too thick to stir??

* A:
The heap becomes a pile at 42 grains of sand.




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