Sourdough Popovers from King Arthur Flour
photo by Bonnie G #2
- Ready In:
- 1 cup milk (full-fat, reduced-fat, or skim)
- 3 large eggs
- 1⁄2 cup sourdough starter (fed or unfed)
- 3⁄4 teaspoon salt
- 1 cup unbleached all-purpose flour
- 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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Great! Saw these on the KAF site and glad to find them posted here. I can't believe how much these popped! Definitely the highest popovers I've ever made. Doubled the recipe and used a Nordic Ware popover pan and a KAF muffin pan, both of which worked very well. Used unfed sourdough from starter on the KAF site and whole milk. Will definitely make again. Perfect use for discard starter. Thanks for sharing the recipe!
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<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"