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The mixture will be thick.
Mixture will be quite damp.
The mixture will be moist.
The mixture will be very loose.
(The mixture will be very wet).
The mixture will be like a thick soup, but will thicken considerably when refrigerated.
Each pull is called a "stretch and fold". The mixture will be very wet and sticky!
Once again, the mixture will be smooth and, this time, a little shiny (a ganache).
The mixture will be crumbly at first, but gradually will form a soft dough.
The mixture will be thick; add the stock, stirring to combine.
Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven.
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