When a recipe instructs you to mix ingredients into a "shaggy dough," what does that look like? I don't know about you, but "shaggy" is not a stage I feel wildly confident identifying.
Thank the heavens, then, for Stella Parks, Pastry Wizard at Serious Eats (really, that is her job title!) and author of the highly-anticipated forthcoming book, BraveTart: Iconic American Desserts. She took this direction—one that I assume many bakers puzzle over—and clarified it in one simple photo:
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.