On Thu, 05 Jun 2014 08:09:32 -0500, Moe DeLoughan >
wrote:

<snip noodles>

> As opposed to
> my popovers, which I like ultra thin and crunchy, so I make them with
> bread flour and egg whites - no soft centers, all crunchy exterior.

That's interesting! What does the bread flour do for it that AP
doesn't? Do you also use skim milk? I've only made them a couple of
times and they were fine, no soggy center, but I need to remember your
tip. Do you use the same method for Yorkshire Pudding?

--
All you need is love. But a little chocolate now and then doesn't hurt.