Sourdough popovers and why they pop

The bread flour has a high protein content which gives a nice brown color to the popovers, it also has a high gluten content for exceptional rasing characteristics. The egg whites stiffen the texture to help resist shrinkage. Putting the mixture in a hot sprayed pan on a low shelf with rising temperature all assist in elevating the rise. The spoiled milk gives the flavor of sour dough

• Ready In: 50 mins
• Yields: 6 6inch high popovers

Ingredients

• 1  cup  of slightly spoiled  whole milk (smells sour)
• 1 1⁄2 tablespoons  corn oil
• 3⁄4 cup bread flour
• 1  whole egg
• 2  egg whites
• 1  teaspoon sea salt
• 1  teaspoon  almond extract

Directions

1. Start oven at 425 and put popover pan in on lowest shelf.
2. Put milk and oil in blender, with blender on low speed add flour.
3. Add whole egg, egg whites, salt and extract.
4. Blend just to mix ingredients, mixture should be the constancy of heavy cream.
5. Pull shelf with popover pan out and spray with non stick coating, fill cups 3/4 full Raise oven to 450 for 15 minutes than turn down to 350 for 25 minutes.
6. Do not open oven!