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Batter bread is bread made with a substantial liquid-to-flour ratio, so that the dough is a batter. It is known for its ease of preparation. [1] Batter bread is a staple food of the American South. Batter bread can be made with wheat flour, cornmeal or corn flour, or both. [2] A recipe for batter bread appears in The Virginia Housewife by Mary ...
Quick breads also vary widely in the consistency of their dough or batter. [11] There are four main types of quick bread batter: Pour batters, such as pancake batter, have a liquid-to-dry-ratio of about 1:1 and so pours in a steady stream. Also called a "low-ratio" baked good.
Batter is a flour mixture with liquid and other ingredients such as sugar, salt, and leavening used for cooking. It usually contains more liquid than dough , which is also a mixture of flour and liquid.
Batter is a general term for a flour mixture thinned by a liquid. You can make a batter from any flour, though most recipes, like for pancakes and waffles, call for all-purpose. (Cake flour is ...
Beer bread – Bread baked with beer in the dough; Biscuit – Type of bread; Boortsog – a traditional fried dough food found in the cuisines of Central Asia, Idel-Ural, and Mongolia; Brown bread – Whole grain bread; Bun – Bread-based food; Bush bread – Seedcakes baked by Aboriginal Australians; Carrot bread – Bread featuring carrots
Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake. While johnnycake often denotes this pancake-like cornbread, it is also used in a scattered sense as a more general term for cornbread, chiefly in the North. [16]
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in ...
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.