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"
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
6 6inch high popovers
ingredients
- 1 cup of slightly spoiled whole milk (smells sour)
- 1 1⁄2 tablespoons corn oil
- 3⁄4 cup bread flour
- 1 whole egg
- 2 egg whites
- 1 teaspoon sea salt
- 1 teaspoon almond extract
directions
- 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!
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Reviews
-
These are wonderful. I need to make a comment about this recipe though. I use sourdough starter in my recipes and 'sour milk' does not make 'sourdough'. Soured milk is part of the leavening. You can use buttermilk or make your own sour milk by adding 1 T of lemon juice to a scant cup of milk. -
The popovers came out perfect. I was skeptical because the batter seemed so thin, but they were beautiful and delicious. I did use fresh milk because I don't like sourdough though. Very tasty and pretty! Thanks for sharing!
RECIPE SUBMITTED BY
Jack Frazier
United States
We live in Southern Missouri on 95 acres. For 25 years we have raised culinary herbs, which we sell to restaurants and Country Clubs in the Springfield area. We call our Organic farm Ozark Exotica. Once a month we hold a gourmet dinner on the farm open to folks in the area. My latest find is a cook book by Shirley O. Corriher which explains the chemistry of cooking. At 65 I am primarily interested in sharing new taste sensations with others trying to make enough money to live this life style. I regularly take recipes to Chef customers. Two Country Clubs use our Raspberry salad dressing recipe with a Raspberry vinegar and Raspberry Ambrosia which we sell.
