1 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.
2 Heat a muffin or popover pan in the oven while it's preheating
3 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
4 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.
6 Remove the popovers from the oven and serve immediately.