Sourdoughpopoversfromkingarthurflour Recipes

SOURDOUGH POPOVERS FROM KING ARTHUR FLOUR

Steps:

• 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.

SOURDOUGH POPOVERS AND WHY THEY POP

Steps:

• Start oven at 425 and put popover pan in on lowest shelf.
• Put milk and oil in blender, with blender on low speed add flour.
• Add whole egg, egg whites, salt and extract.
• Blend just to mix ingredients, mixture should be the constancy of heavy cream.
• 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.
• Do not open oven!