Sourdough Popovers From King Arthur Flour Food

SOURDOUGH POPOVERS AND WHY THEY POP

Sourdough popovers and why they pop image

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

Provided by Jack Frazier

Categories Sourdough Breads

Time 50m

Yield 6 6inch high popovers

Number Of Ingredients 7

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

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!

Nutrition Facts : Calories 109.7, Fat 3.4, SaturatedFat 1.2, Cholesterol 35.1, Sodium 432.8, Carbohydrate 14, Fiber 0.4, Sugar 2.4, Protein 5

SOURDOUGH POPOVERS FROM KING ARTHUR FLOUR

Sourdough Popovers from King Arthur Flour image

I did a search and couldn't find this recipe so I'm posting. Here's what KAF has to say about them. "With only five ingredients, this recipe means you can have popovers mixed up and ready to go into the oven as soon as it's heated up. Half an hour later - hot popovers! The sourdough starter gives them just the slightest tang. And, while these aren't the lightest popovers you'll ever experience, their combination of crisp crust and soft interior is a wonderfully comforting treat." Made these using the muffin pan process as don't have my popover pan here in Trinidad and a fed starter, not as pretty - but did pop up so nice and the texture was lovely with just a hint of sourdough. If you try them hope you enjoy as much as we did.

Provided by Bonnie G 2

Categories Sourdough Breads

Time 38m

Yield 6 popovers, 6 serving(s)

Number Of Ingredients 5

Ingredients

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

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.

Nutrition Facts : Calories 137.6, Fat 4.1, SaturatedFat 1.7, Cholesterol 98.7, Sodium 346.5, Carbohydrate 18, Fiber 0.6, Sugar 0.1, Protein 6.6

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