Sourdough · All year
Sourdough Discard Popovers
A thin batter in a hot buttered cup. They should be tall and hollow. Open the oven too soon and they collapse.
45 minutes · Serves 6 · 6 popovers
“Give us each day our daily bread.”
Ingredients
- 15 g butter, for the cups
- 2 eggs (100 g)
- 180 g milk
- 80 g sourdough discard, fed or unfed
- 100 g all-purpose flour
- 3 g fine salt
Method
- 1
Heat the oven to 450°F. Divide the butter into 6 cups of a muffin tin and set the tin in the oven until the butter melts.
- 2
Whisk the eggs, milk, and discard. Whisk in the flour and salt until smooth. The batter should be as thin as heavy cream. If it is thicker, add 15 grams of milk.
- 3
Take the tin out. The butter should be hot. Pour the batter into the cups, filling each about two-thirds full. They will not match exactly.
- 4
Bake 20 minutes. Do not open the door. Lower the oven to 375°F and bake 8 to 10 minutes more, until the popovers are deep gold and feel set. Tear one. The center should be hollow, not a wet pudding. Serve at once. They fall as they sit.
From the kitchen
- A popover that does not rise was filled with a thick batter, or the cups were cold. Thin batter, hot butter.
- Butter the cups. Do not use a seed oil.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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