Re: Re: Yorkshire Pudding and NT-izing recipes

[Guest guest]

--- justinbond <justin_bond@...> wrote:

> What I'm

> confused about is the

> differant baking properties of soaking versus

> spouting,

I think it takes some experimenting to see what works

and what doesn't. Some recipes just work better with

flour that's dry right up until you use it. For

instance, I've made the biscuits in NT with the

soaking method, and they were okay, but we much prefer

the flavor and texture of the quick biscuits I make

with bulgur flour - they're tender and yummy. Another

example, shortbread calls for no liquid, so the flour

can't really be soaked and have the end product

resemble shortbread, but it can be successfully made

with bulgur flour. OTOH, nothing beats pancakes made

the NT way, with the flour soaked overnight.

Aubin

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[Guest guest]

Aubin,

Could I have your recipe for your quick biscuits with bulgur flour?'

Sonja