What do you call the combination of flour and water used to create a dough?

The combination of flour and water used to create a dough is accurately referred to as a dough. Dough typically consists of flour mixed with a specific amount of water, often including additional ingredients like yeast, salt, or fat, depending on the recipe and the texture desired. When flour and water are combined and kneaded, they create a structured mixture that can be shaped and leavened, which is essential for items such as bread, pastries, and pasta.

In the context of culinary terminology, a paste usually implies a thicker consistency that might be used for coatings or fillings, but it lacks the elasticity and structure necessary for forming dough. A batter, on the other hand, is a combination of flour with a higher liquid proportion, leading to a pourable or spreadable mixture rather than a malleable dough. Lastly, the term mixture is too broad and generic, as it could refer to any combination of ingredients, not specifically flour and water in the context of creating dough. Thus, the precise term for the combination of flour and water in this culinary context is indeed dough.