Consistency Of Batters: Waffle, Brownie, Sourdough Starter – we all wonder what consistency is the right consistency. Particularly when we have either not researched the ingredients correctly, or when things have gone wrong previously.
Worry not, in this article we will break down the right batter consistencies and much more!
What Consistency Should Waffle Batter Be
So this one is interesting because a lot of people assume that the waffle should be thick – very thick! The truth is, it doesn’t need to be thick at all. You want it quite runny, I would say like a crepe batter, pourable, but thick at the same time of that makes sense?
Now, if your batter is too thick, you will end up with us bread type – dense waffle that just isn’t airy and light. So get that batter right! It shouldn’t be thick!
What Consistency Should Sourdough Starter Be
It should be sticky, and when you lift it with a spoon in the air it should slowly drop eventually. The sourdough batter is quite unique, it’s not runny, but it’s not thick either. It should have loads of bubbles and it should have a mild vinegar-like smell.
Getting a sourdough starter right isn’t easy at all. We failed around 7-9 times before we got it right.
What Consistency Should Brownie Batter Be
Now, with brownie batter, you want it to be runny, but it needs to hold its shape as it drips off when held in the air. Not too runny, not too thick. If it’s too thick, you will end up with doughy and denser brownies that aren’t fudgy, but rather cakey. We don’t want that. We don’t want a chocolate cake when we make brownies.
What Consistency Should Cookie Dough Be
With cookie dough, it is hard to pinpoint exactly what consistency it needs to be, due to the different cookie variations. It really depends on what cookie you are looking at achieving.
For a chocolate chip cookie, the cookie dough should be thick, but sticky. When you hold it in your hands, to achieve the perfect cookie dough consistency it should stick to them, not too much, but the dough needs to be sticky.
The problem with having a dry cookie dough is, you called it. – you will end up with cakey dry cookies.
Think of chocolate chip cookies as you would brownies, they need to be fudgy, not cakey or dry.
What Consistency Should Pancake Batter Be
Okay, so this is pretty straightforward. You need to achieve a runny batter, that’s not watery though. It should fall off quickly once held in the air, but the liquid should have ‘body’ to it. If you compare it to crepe batter, it’s basically that, just slightly looser, just a touch. Not as thick as crepe batter.
Gingerbread Cookie Dough Consistency
With gingerbread cookie dough, it should be sticky but not too sticky if that makes sense. Because what happens is, you will end up rolling the dough, so if it’s too sticky, it won’t roll well, and it will break or stick to the rolling pin.
The dough should hold well, but be very careful not to over-dry it. It will result in cakey cookies. You want gingerbread cookies to be crispy, not cakey.
Irish Soda Bread Dough Consistency
We love Irish soda bread because it’s pretty easy to make, and not as sticky as other doughs. Now, with soda bread, you want a dough that gently sticks to your fingers. Nothing too extreme. If it peels off quickly off your fingers once pulled away, you have got it right.
Pie Dough Consistency
With pie dough, the situation is very similar to the gingerbread cookie dough. You need the pie dough to be exactly the same consistency as the gingerbread cookie dough. Remember, you will need to roll the pie dough, so if it’s too sticky, you will have a problem.
One thing to remember is that you should always try to work the gluten as little as possible. The more you roll and re-roll and work the dough, the tougher your end result would be.
So be careful, make sure you get the consistency right!
Focaccia Dough Consistency
With Focaccia bread, people get the dough wrong a lot. Because the dough needs to be VERY sticky. People get impatient and annoyed about the fact that it sticks to them too much and they find it difficult to knead it. But that’s the whole goal, if it’s sticky and it’s difficult to knead, you have achieved the perfect focaccia dough consistency.
When you add too much flour to the dough, you will end up with a ‘bready’ focaccia, that doesn’t have many holes in it. Remember, you are not making a loaf of bread, you are making focaccia. The stickier it is, the better. Just not runny, that’s taking it too far.
Donut Dough Consistency
With doughnut dough, the consistency should be buttery, soft, and slightly sticky. Not too sticky, just enough to easily pull off your fingers without it breaking. It needs to be fairly elastic as well and stretchy.
Cake Batter Consistency
With Cake batter, this will very much vary from the type of cake you are trying to make. Typically, it should be loose, but it should hold its shape when poured into your cake tins.
When it comes to baking, following the measurements precisely is crucial. If you end up adding too much flour/or not enough flour your cake will come out pretty flat, or too dense.
Alfredo Sauce Consistency
Alfredo sauce, who doesn’t like a good alfredo sauce. But how do we get the alfredo sauce consistency right, though? The perfect consistency would be thick, but not too thick to the point where you pick it in the air and drop it, it drops in big chunks. It needs to be pourable almost, but thick enough to be pourable slowly when dropped from a height.
Consistency Of Hollandaise Sauce
The consistency of hollandaise sauce should have a body to it, but it should be runny too. If you can spread the hollandaise, without it leaking on the side of the bread too quickly, you have got the consistency right.
The good news about hollandaise sauce is if you accidentally make it too thick – you can either add a touch of water to loosen it up or lemon juice.