Sourdough Popovers
So while I have baked since I was able to reach the bowls, I didn't pick up bread baking until a couple of years ago. I had what could be called a fear of yeast and starter. It just seemed so, finicky. But, a few failed attempts and now I'm comfortable enough that I maintain a starter, which means lots of discard. Here's a nice way to use a bit of it. It's the King Arthur recipe, but I'll give my notes along the way.
Ingredients
- 1 cup (227g) milk (full-fat, reduced-fat, or skim) I typically use 1 percent, because it's what i have on hand.
- 3 large eggs. For best results I've found it helpful to bring them to room temp.
- 1/2 cup (113g) sourdough starter, ripe (fed) or discard - Don't waste ripe starter on this, you're looking to add the flavor, not the rise of the starter.
- 3/4 teaspoon salt
- 1 cup (120g) Unbleached All-Purpose Flour
Instructions
In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.
Combine the warm milk with the eggs, sourdough starter and salt, then mix in the flour. Don't over-mix; a few small lumps are OK. The batter should be thinner than a pancake batter, about the consistency of heavy cream.
Heat a muffin or popover pan in the oven while it's preheating to 450°F.
Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray, or brush it generously with oil or melted butter. Quickly pour the batter into the cups, filling them almost to the top. If you're using a muffin tin, fill cups all the way to the top. Space the popovers around so there are empty cups among the full ones; this leaves more room for expansion
Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes, until popovers are golden brown.
Remove the popovers from the oven and serve immediately.
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