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
KING ARTHUR SOURDOUGH BISCUITS
These are really no-knead yeast rolls that are cut like biscuits. I have the recipe from a sourdough starter I bought years ago from King Arthur flour. I can't find the recipe on their site so I am putting it here for safe keeping.
Provided by Momsthecook
Categories Breads
Time 15m
Yield 20-24 biscuits
Number Of Ingredients 7
Steps:
- In a large mixing bowl, dissolve the yeast in the warm water.
- Add sugar, salt, sourdough starter and flour. Mix well.
- Cover; set in a warm spot and let rise until doubled in bulk.
- Punch dough down, and turn out onto a lightly floured work surface.
- Roll out dough to 3/4 inch thickness.
- Cut with a biscuit cutter.
- If desired, dip both sides in butter. (I skip this step.).
- Place biscuits on a well-greased baking sheet.
- Let rise 15 minutes.
- Bake at 400 degrees for 15-20 minutes.
Nutrition Facts : Calories 128.6, Fat 0.3, SaturatedFat 0.1, Sodium 88.6, Carbohydrate 27.4, Fiber 1, Sugar 3.4, Protein 3.5
POPOVERS
This recipe is based on the one from King Arthur Flour. Their version specified whole milk and unsalted butter, but I have used regular salted butter and lactose-free milk (1% or 2%) and they are delicious.
Provided by Lille
Categories Breads
Time 50m
Yield 12 popovers
Number Of Ingredients 5
Steps:
- Preheat oven to 450 Fahrenheit.
- Place all ingredients into blender, in order listed.
- Blend for 30 seconds. Stop blender and scrape down batter. Blend for a few seconds longer.
- At this point, you can let the batter rest for 15 minutes, or proceed with baking.
- Spray a 12-muffin pan liberally with non-stick spray, including the area around the cups. Fill the muffin cups about two-thirds full of batter.
- Bake the popovers for 20 minutes. Reduce heat to 350 Fahrenheit and bake 10 minutes longer. DO NOT open the oven during the entire baking time.
- Remove popovers from oven and allow to cool in the pan for 5 minutes.
- Remove from pan and serve warm.
Nutrition Facts : Calories 128.2, Fat 6.3, SaturatedFat 3.5, Cholesterol 60.9, Sodium 139.4, Carbohydrate 13.4, Fiber 0.4, Sugar 0.1, Protein 4.2
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
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SOURDOUGH POPOVERS | KING ARTHUR BAKING
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4.8/5 (199)Calories 160 per servingTotal Time 35 mins
- 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.
- 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.
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- 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.
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