I tried the popovers today using the KA starter my friend recently shared with me. They were very tasty with a hint of sweetness that surprised me (they reminded me of a brioche), but they were quite heavy and a bit doughy in the center. Others have reported crispy and light results, and mine were the opposite. They sank a good bit almost immediately after being removed from the oven, and I imagine the sinking lead to the heaviness. What went wrong? And how do you tell when they are fully cooked? I cooked these for 20 minutes, and was afraid to go longer because I was afraid the tops and bottoms would burn. Ellen Hi Ellen - they need to bake 20 minutes, then an additional 10-15 with the oven temp. turned down. Did you forget the extra time? If you put them towards the bottom of the oven they shouldn't burn, but should get a deep, golden brown. I'd say try them again - practice makes perfect. Or at least "better." :) PJH

• Reply