Popovers – Sourdough

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Adapted from King Arthur Baking

• 1 cup (227g) milk (full-fat, reduced-fat, or skim)
• 3 large eggs
• 1/2 cup (113g) sourdough starter, ripe (fed) or discard
• 3/4 teaspoon salt
• 1 cup (120g) All-Purpose Flour
• Oil for greasing pan

1. Place an oven rack in the lower-middle of the oven. Place the empty muffin or popover pan on the rack, preheat to 450°F.
2. In the microwave or in a small saucepan, warm the milk until it feels just slightly warm to the touch.
3. 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.
4. Carefully remove the hot pan from the oven, and spray pour about a teaspoon oil into the bottom of each popover cup. 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.
5. Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes, or until popovers are golden brown.
6. Remove the popovers from the oven and serve immediately.

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Dijon Sourdough Popovers

Adapted from Artisan Sourdough Made Simple: A Beginner’s Guide to Delicious Handcrafted Bread with Minimal Kneading by Emilie Raffa

• 1 1/4 cups milk
• 2 (28g) tablespoons butter
• 3 eggs, at room temperature
• 1/2 cup (120 g) leftover starter
• 1 tablespoon (20g) Dijon mustard
• 1 tablespoon (4g) finely chopped parsley
• 1/4 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• Freshly cracked black pepper
• 1 cup (120g) all-purpose flour
• Oil or melted butter for greasing pan

1. Preheat oven to 450-F. Place a large nonstick popover pan inside to heat up.
2. In a microwave or small saucepan, warm the milk and butter. Allow to cool slightly before adding to the rest of the ingredients.
3. Meanwhile, crack the eggs into a large bowl. Add the leftover starter, Dijon mustard, parsley, garlic powder, salt, and a few turns of freshly ground black pepper. Whisk well to combine.
4. Gradually pour in the warm milk mixture while continuing to whisk thoroughly.
5. Add the flour and whisk until the batter is thin, frothy, and lump-free.
6. Remove the hot pan from the oven and lightly coat with cooking spray.
7. Ladle a portion of the batter into the pan, about two-thirds full. It will sizzle.
8. When finished, place the pan on the center rack and reduce the heat to 400-F.
9. Bake for 40 minutes or until deep golden brown when ready. \
10. Serve hot. The popovers will begin to deflate as they cool.