Sourdough Popovers From King Arthur Flour
- 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 450u0b0F.
- 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 375u0b0F and bake for an additional 15 to 20 minutes, until popovers are golden brown.
- Remove the popovers from the oven and serve immediately.
milk, eggs, sourdough starter, salt, flour
Taken from www.food.com/recipe/sourdough-popovers-from-king-arthur-flour-491403 (may not work)