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Sourdough Popovers Recipe

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This recipe for Sourdough Popovers, by , is from The Dowda Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marsha Dowda


1 cup milk
3 large eggs
1/2 cup (113g) sourdough starter, ripe (fed) or discard
3/4 teaspoon salt
1 cup (120g) King Arthur Unbleached All-Purpose Flour

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
to 450F.
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
375F and bake for an additional 15 to 20 minutes, until
popovers are golden brown.
6 Remove the popovers from the oven and serve immediately.

Number Of Servings:
Number Of Servings:




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