Sourdough Popovers From King Arthur Flour Food

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.

KING ARTHUR SOURDOUGH BISCUITS

Steps:

• In a large mixing bowl, dissolve the yeast in the warm water.
• Add sugar, salt, sourdough starter and flour. Mix well.
• Cover; set in a warm spot and let rise until doubled in bulk.
• Punch dough down, and turn out onto a lightly floured work surface.
• Roll out dough to 3/4 inch thickness.
• Cut with a biscuit cutter.
• If desired, dip both sides in butter. (I skip this step.).
• Place biscuits on a well-greased baking sheet.
• Let rise 15 minutes.
• Bake at 400 degrees for 15-20 minutes.

POPOVERS

Steps:

• Preheat oven to 450 Fahrenheit.
• Place all ingredients into blender, in order listed.
• Blend for 30 seconds. Stop blender and scrape down batter. Blend for a few seconds longer.
• At this point, you can let the batter rest for 15 minutes, or proceed with baking.
• Spray a 12-muffin pan liberally with non-stick spray, including the area around the cups. Fill the muffin cups about two-thirds full of batter.
• Bake the popovers for 20 minutes. Reduce heat to 350 Fahrenheit and bake 10 minutes longer. DO NOT open the oven during the entire baking time.
• Remove popovers from oven and allow to cool in the pan for 5 minutes.
• Remove from pan and serve warm.

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!