"sf" > wrote in message
...
> On Wed, 18 Sep 2013 13:32:06 +0100, "Ophelia"
> > wrote:
>
>> > Also for Yorkies, where I used to make them and leave the batter to
>> > rest a bit before using, it was the reverse here, make and use
>> > immediately.
>> >
>> > AP seems to be far lighter, finer flour.
>>
>> You worked out how to do it with what you can get)
>
> Interesting because I use the Julia Child method where you mix the
> batter and let it sit in the refrigerator for an hour. I suppose I
> could use it immediately and be fine with it too, but Yorkshire
> pudding isn't part of my upbringing so I'm not super critical of what
> I make. If they puff up (and they always to that beautifully),
> they're fine by me. There's no such thing as a tough Yorkshire
> pudding, IMO. I suspect, it's the difference between 00 flour or
> White Lily and All-Purpose. I was brought up with all things AP
> probably because I'm a Northerner (aka: Yankee), so I prefer the
> texture it produces in all the baked items that other posters (but
> especially those with ties to the South) get all picky about and want
> to use 00, White Lily or cake flour.

I use our regular 'plain' flour, which is soft flour compared to bread
flour. Like you I allow my batter to sit in the fridge before I use it.
The only use I would have for 00 is for pasta.
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