My popovers need help
DW and I have made popovers each Sunday for years. Early on, they seemed better as the insides were 90% hollow. Lately, maybe 50% hollow and 50% baked dough. No bad, entirely edible...but not like ...
Forum Discussion
akaPedro wrote:
No, SuperDave. What do you think.....15-20 minutes ?
The idea is just a hunch on my part so maybe start with 10 on the next batch and if you see an improvement go to 15. My thought was that a little resting time would allow for the gluten to form and the dough to proof a little.
