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    You are in: Home / Community Forums / Breads & Baking / Thick or Thin
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    Thick or Thin

    rl.king
    Mon Aug 05, 2013 7:05 pm
    Newbie "Fry Cook" Poster
    Can anyone tell me which bakes faster - thicker batter or thinner batter? icon_question.gif
    Dee514
    Tue Aug 06, 2013 1:19 pm
    Forum Host
    Too many variables to answer that question.

    Does the consistency of the batter really matter? As long as you are following the recipe directions properly, and measuring the ingredients correctly, there shouldn't be an issue.

    If you are thinking you can "thin out" a thick batter (or "thicken up" a thin batter) so that it will bake within a specific time, you will just risk ruining the recipe.
    Baking is more of a "science", requiring exacting measurements, and properly followed directions to allow the proper chemical reactions to take place.
    JoeV
    Tue Aug 06, 2013 8:47 pm
    Food.com Groupie
    I get a sense that this was a late night troll just posting to pull our legs. It was an insane question. JMHO
    rl.king
    Wed Aug 07, 2013 12:48 pm
    Newbie "Fry Cook" Poster
    Sorry, but it was not a "late night troll." It was a question I had and I thought that those who cook/bake more than I do (although I do love to bake) would be kind enough to give a helpful response. I would like to thank Dee514 for assistance.

    I'm sorry that you feel my question was "insane."

    BTW, 60 yr old, computer consultant here.
    duonyte
    Wed Aug 07, 2013 1:14 pm
    Forum Host
    We've had some weird posts in some of the forums, although I don't think your was like those. It's a hard question to answer, because thin and thick batters usually are for different products = a bread dough v cake batter, for example. Baked in different temperatures, different sized pans. As Dee said, a lot of variables, and I don't know that it really can be answered. If we are talking about the same product, for example, pancakes, a thicker batter will take longer to cook than will a thin batter (as for crepes), but the recipes will have more differences than just the amount of milk. Again, different to make the comparison.
    Riverside Len
    Thu Aug 08, 2013 3:12 am
    Food.com Groupie
    I think the type of baking pan and oven temp would have more influence on baking time than the thickness of the batter.
    JoeV
    Thu Aug 08, 2013 7:29 am
    Food.com Groupie
    rl.king wrote:
    Sorry, but it was not a "late night troll." It was a question I had and I thought that those who cook/bake more than I do (although I do love to bake) would be kind enough to give a helpful response. I would like to thank Dee514 for assistance.

    I'm sorry that you feel my question was "insane."

    BTW, 60 yr old, computer consultant here.

    After managing forums and websites for many years, I have found that MOST one line posts from first time posters without any introduction, are trolls or outright SPAM. You may not be insane, but you are an anomaly. icon_biggrin.gif

    BTW, 63 year old contractor here.
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