Sourdough Popovers From King Arthur Flour Food
SOURDOUGH POPOVERS FROM KING ARTHUR FLOUR
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
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
SOURDOUGH POPOVERS AND WHY THEY POP
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
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
People also searched
More about "sourdough popovers from king arthur flour food"
POPOVERS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (307)Calories 110 per servingTotal Time 45 mins
- What you don't want is for the tops of the popping popovers to be too close to the top of the oven, as they'll burn., To make the popovers: Use a standard 12-cup metal muffin tin, one whose cups are close to 2 1/2" wide x 1 1/2" deep. (Want to use a popover pan? See "tips," below.) Grease the pan thoroughly, covering the area between the cups as well as the cups themselves.
- Make sure the oven is up to temperature before you begin to make the popover batter., Use a wire whisk to beat together the eggs, milk, and salt.
SAVORY SOURDOUGH POPOVERS - LEMONS + ANCHOVIES
From lemonsandanchovies.com
PERFECT POPOVERS | KING ARTHUR BAKING
From kingarthurbaking.com
RUSTIC SOURDOUGH BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
SOURDOUGH POPOVERS | THEBROOKCOOK
From thebrookcook.wordpress.com
SOURDOUGH ENGLISH MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
SOURDOUGH STARTER RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
NO-KNEAD SOURDOUGH BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
SOURDOUGH POPOVERS - EASY SOURDOUGH DISCARD RECIPE! - A …
From afarmgirlsdabbles.com
10 TIPS FOR NEW SOURDOUGH BAKERS | KING ARTHUR BAKING
From kingarthurbaking.com
OATMEAL CREAM PIE BARS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
{THE EASIEST EVER!} SOURDOUGH POPOVERS - I AM BAKER
From iambaker.net
SOURDOUGH POPOVERS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SOURDOUGH CINNAMON CRUMB CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
SOUTH SHORE BAR PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
SOURDOUGH | KING ARTHUR BAKING
From kingarthurbaking.com
LEMON RICOTTA CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BLUEBERRY SOURDOUGH MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
SOURDOUGH POPOVERS | KING ARTHUR BAKING
From kingarthurbaking.com
PIZZA à LA MEXICANA WITH CORN, CHORIZO, AND JALAPEñOS
From kingarthurbaking.com
SOURDOUGH POPOVERS | PUNCHFORK
From punchfork.com
SOURDOUGH BAKING | KING ARTHUR BAKING
From kingarthurbaking.com
THE ART AND SCIENCE OF POPOVERS | KING ARTHUR BAKING
From kingarthurbaking.com
HOW DO I KNOW IF MY BREAD IS DONE BAKING? | KING ARTHUR BAKING
From kingarthurbaking.com
SOURDOUGH POPOVERS (KING ARTHUR FLOUR RECIPE) - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #5-ingredients-or-less #sourdough #breads #easy #yeast #from-scratch
You'll also love