terms stiff, firm, soft, and slack. Batters are more liquid doughs. Muffins are a type of drop batter while pancakes are a type of pour batter. {| class=wikitable style="text-align:left;" |- ! colspan=2 style="text-align:center;"| Doughs |- | Very stiff||< 57% |- | Stiff to firm||57-65% |- | Soft || 65-70% |- | Soft to slack || 70-80% |- ! colspan=2 style="text-align:center;"| Batters |- | Drop || 95% |- | Pour || 190% |} Notes References External links Baker's percentage Sample recipe Understanding The Baker's Percentage - Video A video that explains in detail the baker's percentage, its benefits, and best uses. Baker's percentage calculator Baking Percentages