Talk:Dough

dough & money

If "dough" (slang for money) derives from "bread", shouldn't that in turn reference cockney rhyming slang? Or does this come from some other lineage? —The preceding unsigned comment was added by 216.75.170.81 (talk • contribs) 21:43, February 3, 2006 (UTC)

im sure dough, (interchangable with bread) meaning money comes from the cockney rhyming slang bread (and honey) - money, not that bread is needed to live!

According to the Oxford English Dictionary Online, the use of dough to mean money originated in the United States. It doesn't give an explanation of how or why that is, unfortunately. The earliest quotation the dictionary cites is from the Yale Tomahawk in 1851: "He thinks he will pick his way out of the Society's embarrassments, provided he can get sufficient dough." Clukyanenko (talk) 15:56, 23 February 2008 (UTC)

dough (the drink)

Dough also is a kind of cold drink used iran and made from blending youghort, water, salt and some kind of vegetables. —The preceding unsigned comment was added by 84.11.13.147 (talk • contribs) 12:22, February 18, 2006 (UTC) Do you mean Doogh, that seems like it may be pronounced a little differently than the grain paste. Whitebox (talk) 11:51, 9 January 2013 (UTC)

leavening for flatbreads

This article currently mentions roti and naan as examples of leavened bread, while the entry on roti mentions being unleavened as the distinguishing characteristic of roti. —Preceding unsigned comment added by 62.120.145.66 (talk) 14:48, 20 February 2011 (UTC)

I fixed this by taking roti out of the list of leavened examples -- phoebe / (talk to me) 20:06, 8 December 2013 (UTC)

Elephant Ears? o.0

In America, "elephant ears" is a common name for fried dough.

Um, which America and what region of that America is this common in? o.0

Here is Fried dough and a List of fried dough foods. Whitebox (talk) 11:58, 9 January 2013 (UTC)

Quick Method?

What method are you referring to when you say that people in parts of central India use "the quick method," in regard to making an instant roasted dough ball or baati? Are you saying they use a food processor or Kitchen Aid appliance to mix the ground grain with water and knead it, instead of using their hands, a bowl, and a flat surface? — Preceding unsigned comment added by Nomenclator (talk • contribs) 06:03, 3 June 2011 (UTC)

issues

Will this be locked as well along with cookies?184.98.143.25 (talk) 09:11, 1 August 2012 (UTC)

things to add

I've been working on this article but there is much to add.

• etymology and slang terms
• further types of doughs
• chemical processes
• scales of production, manufacturing, refrigerated/frozen doughs
• refs/further reading/bibliography
• history/archaeology

-- phoebe / (talk to me) 21:50, 8 December 2013 (UTC)

• possible refs:
  • Understanding Food (Brown)
  • The ICC Handbook of Cereals, Flour, Dough & Product Testing
  • How Baking Works

-- phoebe / (talk to me) 03:01, 2 January 2014 (UTC)

Possible outline:

Intro

types of doughs (incld foodstuffs and ingredients)

dough techniques & production (incld process & equipment)

bread doughs

other types of doughs

commercial techniques

frozen and refrigerated doughs

dough chemistry

history of dough

terminology, slang, etc

refs, further reading, links -- phoebe / (talk to me) 22:29, 19 February 2014 (UTC)

Flour Redirects

In the first paragraph the sentence "Doughs are made from a wide variety of flours, commonly wheat but also flours made from maize, rice, rye, legumes, almonds, and other cereals and crops used around the world." has several links in it for the ingredients. I clicked "rice" expecting to go to the "rice flour" page but instead it just went to the page for rice. To me this seemed unintuitive - does anyone else think these should redirect to the types of flour and not their ingredients, or am I alone in this? Fench 23:46, 19 February 2015 (UTC) — Preceding unsigned comment added by Fench (talk • contribs)

Mass, synonym

Is it also known as "mass"?

Assessment comment

The comment(s) below were originally left at Talk:Dough/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

Far from done, needs far more work before it becomes at least a start class. -- Warfreak 03:31, 9 June 2007 (UTC)

Last edited at 03:31, 9 June 2007 (UTC). Substituted at 13:43, 29 April 2016 (UTC)

A dough-kneading lever

Does anyone know the English name for this? Thanks, Anna Frodesiak (talk) 23:03, 9 July 2016 (UTC)

Deeply confused by the existence of "Dough additives (Canada)" section

What does the (Canada) in the title refer to? Does Canada have a unique breadmaking process? Do these chemicals not exist outside of Canada? An explanation would be helpful.

I'm also confused as to why this needs to be in the Dough article, since all of these additives have their own articles, and there are many ingredients associated with dough that aren't present on the page (e.g. sometimes there are sesame seeds on bread, but that doesn't mean they need to have a section on the Dough page). Mayawagon (talk) 20:50, 13 March 2019 (UTC)

I interpret the section title as legal to be used in Canada. Long, comprehensive articles probably should include such chemical-additive information, even when there are shorter articles with similar content. If you want to spend a little time going through the page history, you can easily enough find out which users added the section title and its contents, and query them. Or you could delete the Canada portion of that section heading and see who comes along to revert and what they say. To your second point of long versus short articles and redundancy of information in each, some folks prefer long, comprehensive articles, while others like shorter articles which are more focused. I include myself in the latter group. To each their own? Gzuufy (talk) 20:14, 14 March 2019 (UTC)

@Fnh200-12, Mayawagon, and Gzuufy: I'm deleting this section. This is an issue of undue weight: as Gzuufy mentions, this level of detail might be appropriate in a more comprehensive article that addressed many dimensions of dough. But, on this short page, it puts too much emphasis on dough additives. Furthermore, it addresses the legal standing of dough additives in Canada over many other angles. Perhaps the content can find a place on a more specific article. BenKuykendall (talk) 02:14, 2 January 2020 (UTC)