For those of you out there with sourdough starters, this recipe is a great way to use up the portion you would normally discard after feeding your starter. It seems so wasteful to just throw away an entire cup of starter, so I have been trying to use it for other things. So far I’ve made sourdough pizza dough and these popovers; I think I’ll try some sourdough waffles next!
If you’re interested in mixing up your own sourdough starter, the process I used originally can be found at here. King Arthur Flour also has a great sourdough primer if you’re interested in how the process works or looking for some tips. And, if you’re not interested in spending a week/a bunch of flour creating your own, KAF also sells fresh sourdough starter prepackaged. Apparently the starter they sell comes from a line that originated in the 1700s – pretty cool!
I was amazed that these popovers rose up as high as they did, since the starter was unfed and had been sitting neglected in my refrigerator for longer than it should have (over a month… oops). But pop up they did! They were moist on the inside, with a nice crispy shell over the top. They do have a pretty eggy flavor, so if you’d prefer them to taste less so you can reduced the eggs by 1 and just add a little extra liquid (some quick poking around on the Internet suggests an extra 1/4 cup of liquid, whether you use extra milk, some water, or a combination of those two). We enjoyed these for breakfast, but you could also eat them as a dinner roll or to go with some soup for lunch! I thought they went great with some strawberry vanilla jam, while Daren sprinkled (ok, dumped) cinnamon sugar over his.
- 1 cup milk (whole, reduced fat, or skim are all fine)
- 1/2 cup sourdough starter (fed or unfed)
- 3 large eggs
- 3/4 tsp. salt
- 1 cup all-purpose flour
Place a muffin or popover pan in the oven and preheat to 450°F.
In the microwave or a small saucepan, warm the milk until it feels just warm to the touch. In a large mixing bowl, combine the milk, starter, eggs, and salt and whisk until combined. Add in the flour and whisk together, being careful not to over-mix; a few lumps in the batter is fine. The batter will be fairly thin in consistency.
Once preheated, remove the pan from the oven and spray thoroughly with cooking spray (or brush with oil or melted butter). Quickly pour the batter into the cups, filling to the top if using a muffin pan (slightly less if you have a popover pan). Pour the batter into alternating cups to leave more room for them to expand.
Return to the oven and bake for 15 minutes. After 15 minutes, reduce the oven temperature to 375°F and continue baking an additional 15-20 minutes, or until the popovers are golden brown. The longer you can keep them in without burning, the less they will deflate after cooling.
The popovers will deflate some after cooling, but they’re still fine the next day. Just reheat them in a 350°F oven for 10 minutes before serving. They can also be frozen for a couple weeks; just thaw and then reheat the same way.
Yield: 6 popovers
Source: King Arthur Flour