However, there is this: https://www.seriouseats.com/2015/12/food-lab-yorkshire-pudding-popover-… (regarding Yorkshire puddings, basically the British version of popovers) that found the taste to be much better in batter that had rested at least overnight, and some degree of rest is incorporated into many Yorkshire Pudding recipes. In fact, my understanding is that autolyse came back into vogue in France when a professor in the mid 20th century homed in on that as a reason for the declining taste of breads.

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