Sourdoughpopoversfromkingarthurflour Recipes

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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



Sourdough popovers and why they pop image

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

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

CHEF JOHN'S SOURDOUGH BREAD

Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular! See the footnote link to how to make the sourdough starter.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time 21h35m

Yield 8

Number Of Ingredients 6



Chef John's Sourdough Bread image

Steps:

  • Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
  • With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
  • Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
  • Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
  • Cover and refrigerate 12 hours to slow the fermentation process.
  • Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
  • Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
  • Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
  • Transfer to a rack to cool completely (do not slice loaf while it is still warm).

Nutrition Facts : Calories 204.8 calories, Carbohydrate 41.2 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 404.8 mg, Sugar 0.4 g

100 grams sourdough starter
250 grams water
8 grams kosher salt
394 grams bread flour
rice flour for bread form (banneton)
1 10-inch banneton (proofing basket)

CHEF JOHN'S SOURDOUGH STARTER

Here's part 1 of my 2-part recipe for sourdough bread. It takes 4 days to make the starter, but there's really not much to it other than 'feeding' the starter once a day for about 10 days.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time P10DT15m

Yield 8

Number Of Ingredients 2



Chef John's Sourdough Starter image

Steps:

  • Day 1: Mix 70 grams flour and 70 grams water together in a container with a lid. Container needs to be large enough to accommodate another 70 grams water and flour. Cover loosely so gases can escape. Leave for 24 hours at 70 degrees F.
  • Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
  • Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
  • Day 4 through about Day 10: Repeat Step 3 each day until starter smells fruity, yeasty, and is beautifully fermented. You can test this by seeing if the mixture doubles within 2 to 3 hours of feeding.
  • Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).
  • To make bread using a refrigerated starter: feed it at room temperature for two days. Use your refreshed starter to make bread on the third day. Remember to set aside 140 grams of starter and feed it again before returning it to the fridge.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 63.5 g, Fat 1.5 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 4.4 mg, Sugar 0.3 g

700 grams bread flour
700 grams filtered water, divided

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



King Arthur Sourdough Biscuits image

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

1 tablespoon active dry yeast
1 1/4 cups warm water
1/3 cup sugar
3/4 teaspoon salt
1 cup sourdough starter
5 cups approximately unbleached all-purpose flour
butter (optional) or margarine, melted (optional)

SOURDOUGH PUMPERNICKEL

A good bread that gets along well with cheeses and corned beef or pastrami. I started with a recipe from King Arthur Flour web site and made many changes over time. It now bears little resemblance to the original recipe.

Provided by Red_Apple_Guy

Categories     Sourdough Breads

Time 1h5m

Yield 2 loaves, 28 serving(s)

Number Of Ingredients 9



Sourdough Pumpernickel image

Steps:

  • Using a proofed 100% hydrated starter, make the sponge in a large bowl.
  • Cover and let sit on counter for 5 to 12 hours at room temperature. Longer times means a more sour bread.
  • Add the dough ingredients to the sponge and mix well.
  • Cover and rest for 20 minutes.
  • Knead by hand for about 5 minutes adding water or flour to keep the dough tacky, not sticky (not actually coming off on your hands).
  • Place in a bowl that has been sprayed with oil and cover to let rise. I have a spot that averages 80 F for this and it's ideal.
  • Stretch and fold every 40 minutes and return to rising, covered.
  • When 1.5 times it's original volume, (2 to 3 hours depending on temperature) divide and form 2 loaves (freeform or 8 x 4 pans). If freeform, use a rising baskedt or a floured, cloth covered colander.
  • Rest for 1 hour 30 minutes at 80 F or until it increased in size by 1.5 times.
  • Preheat oven and a pan on the bottom of the oven for water to generate steam. As loaves are placed in the oven, add 2/3 cup of hot water to the pan.
  • I invert the loaves onto parchment, score and set on a baking stone, but a sheet pan can be used.
  • Bake at 375 for about 50 minutes until 205 F internal temperature. I rotate the loaves after 15 minutes and remove the steam pan at that time.
  • cool on racks.

1 cup sourdough starter (133 gm flour, 133 gm water)
1 1/3 cups black coffee (room temperature, 298 gm)
2 cups stone ground rye flour (261 gm)
2 teaspoons salt (table, 14 gms)
1/4 cup molasses (57 gm)
2 tablespoons cocoa powder
1 cup whole wheat flour (131 gm)
2 cups bread flour (267 gm)
1/2 cup water (scant 1/2 cup, luke warm, 105 gm)

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



Sourdough Popovers from King Arthur Flour image

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

1 cup milk (full-fat, reduced-fat, or skim)
3 large eggs
1/2 cup sourdough starter (fed or unfed)
3/4 teaspoon salt
1 cup unbleached all-purpose flour

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