Differentiate batter from dough by typical hydration and handling characteristics.

• A. Batter pours; dough is kneadable; batters have higher liquid-to-flour ratio.
• B. Dough pours; batter is kneadable; batters have lower liquid-to-flour ratio.
• C. Both have the same hydration; only texture differs.
• D. Dough cannot be formed into shapes; batter cannot be poured.

Answer: (A)

Understanding the difference comes down to how much liquid is in the mixture and how you work with it. Batters have more liquid relative to flour, so they are pourable or scoopable and don’t require kneading. Doughs have less liquid, so they’re stiff enough to hold their shape and are kneaded to develop gluten for structure. That’s why batter pours and dough is kneadable, with batters generally having a higher liquid-to-flour ratio.

The other ideas don’t fit this pattern: dough isn’t typically pourable, and batters aren’t always pourable if they’re not thin enough; saying both have the same hydration ignores the usual differences in texture and handling; and claiming dough can’t be formed into shapes or that batter can’t be poured contradicts common baking practice where batters are poured or scooped and doughs are shaped and kneaded.