We need an international standard for the point at which a batter becomes a dough. It is not well defined yet and recipe writers are just too casual about the language they use.
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@anon_opin Here's my proposal: if I put it in a colander and come back in 10 minutes, and it's still in the colander then it's a dough.
@rlamacraft @anon_opin you will need to standardise the holes' diameter on the colander too.