Pastry dough?
bagels
"Firm to touch" means that when you lightly touch the top of the baked product, the dough will not jiggle or move as it would if still liquid. It will feel firm, but not necessarily hard.
Shortbread.
Italian or sour dough breads would be considered firm textured white breads
A dill dough is a type of dough that is flavored with dill, a herb known for its slightly tangy and fresh taste. Dill dough can be used for making bread, savory pastries, or any recipe that calls for a touch of dill flavor.
Assuming you are not able to sample the bread (smell and taste are the best tools), then fresh bread is soft and will give and rebound from a firm squeeze, while a stale loaf will be firm to the touch.
It is a type of dough that never dries out kinda like play dough.
Flour used for pie dough is all-purpose flour. This flour type is versatile for making a pliable, dense dough that will keep firm.
Just a touch...depending on how much dough you are making.
The ingredients that make cookies firm include flour, sugar, and eggs. When combined, these ingredients become solid when baked.
3-2-1- dough is a type of pie dough, using 3 parts flour, 2 parts fat, and 1 part water.
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