Quick Breads and Batters/Dough Fundamentals

A set of vocabulary flashcards covering quick breads, batters and doughs, key ingredients, leavening methods, biscuit and pastry techniques, muffin method, loaf breads, and common troubleshooting outcomes.

Quick breads

Breads that rise quickly without kneading, typically using baking powder as the leavening agent.

Leavening agent

A substance that makes baked goods rise by producing gas or steam.

Baking powder

A leavening agent made of baking soda and an acid; contains acid, so no extra acid is needed in recipes.

Baking soda

A base that reacts with acidic liquids (e.g., buttermilk, yogurt) to produce carbon dioxide and lift batter.

Air leavening

Leavening from trapped air expanding when heated (example: angel food cake).

Steam leavening

Leavening from steam formed during baking (example: cream puffs).

Pour batter

A thin batter that can be poured in a steady stream (examples: cakes, pancakes, waffles).

Drop batter

A thick batter that is spooned into pans (examples: cookies and some quick breads).

Soft dough

Soft, sticky dough that can be touched and handled (examples: rolled biscuits, some yeast breads and rolls).

Stiff dough

Firm dough that is easy to work with and cut (examples: pie crusts and some cookies).

Flour

Main baking ingredient; provides structure through gluten and starch.

Salt

Adds flavor to baked goods.

Fats

Provide tenderness, richness, and flavor.

Liquid

Provides moisture; usually water or milk.

Eggs

Help form structure and bind ingredients.

Sweeteners

Provide sweetness, flavor, tenderness, and help crust brown.

Flavoring

Adds flavor via extracts, spices, herbs, vegetables, or nuts.

Pastry and Biscuit Method

Method where fat is cut into flour to create flaky layers.

Cut-in

The process of blending solid fat into flour using a pastry blender or knives.

Muffin Method

Dry ingredients mixed in one bowl with a well; liquids mixed separately and added; do not overmix; batter should be lumpy.

Rolled biscuits

Dough rolled to about 1/2 inch thick and cut with a cutter (or glass rim).

Dropped biscuits

Dough that is dropped with a spoon; wetter and too sticky to roll.

Biscuit method

Mixing method where fat is cut into flour to create flaky layers.

Parchment paper

Paper lining used on bottom of pans when fruit or nuts are included.

Loaf breads

Quick loaf breads are mixed like muffins and baked in greased loaf pans.

Troubleshooting quick breads

Common problems and causes, such as overmixing or underbaking, with explanations.

Bread caved in

Rises and then sinks; often due to too much leavening or rapid rise.

Too dry

Batter/dough is dry from overbaking or insufficient moisture.

Not enough fat or liquid

Insufficient fat or liquid leads to dry or crumbly texture.

Underbaked in spots

Oven not hot enough or oven heats unevenly, causing underbaked areas.

Too dense

Crumb is dense due to batter/dough being overmixed.

Tough texture

Crumb is tough from overmixing or overdeveloped gluten.