Sourdough wheat popovers; my first attempt
I found a sourdough popover recipe online and I decided to run with it. I use my whole wheat sourdough starter and regular unbleached all purpose flour. The results were so-so because the popovers didn't open like those I had made before. The crumb was too dense. I can't say I was disappointed but there must be something I can do to improve the texture of the popovers. Any suggestions?
The receipe I used:
1 C milk
3 large eggs
1/2 C starter (whole wheat)
1 C flour (unbleached)
Warm milk then add eggs and starter. Mix just enough to the consistancy of heavy cream. Fold in flour; no overmix. Preheat muffin pan in oven to 450F, oil pan, pour mixture up to rim immediately. Bake at 450F for 15 minuties; reduce heat and bake at 375F for 15 - 20 minutes.
From what I know about popovers, they contain no leavening and depend on volume using eggs. Maybe the sourdough starter weighed them down.
Here is a link: http://www.thefreshloaf.com/node/7510/yorkshire-puddings
Mini
Make sure all ingredients are at room temperature. Preheat popover/muffin pan with a little oil in cups at baking temperature for 5 minutes in preheated oven then fill with popover batter. Don't open oven for first several minutes after placing filled popover pan back in oven for baking
Bixmeister, yes, all the ingredients were in room temperature. And I did preheat the pan and oil it before pouring the batter in. I did not open the oven, not even once, until the popovers were done.
Mini, I guess I was just curious to see if I could use sourdough to make popvoers. I was not surprised with the results because, like what you said, the nature of the product also I used 100% whole wheat. I believe you're right about the sourdough weighing it down. I have a feeling if I use unbleached flour next time the texture will be much better.
Thanks for the suggestions.
Maybe that would give the eggs a head start. I don't know if they take longer to bake though. Have fun experimenting....
Mini
I have great success making whole wheat popovers using WW in place of white flour. No sourdough additive. About to make them using white ww flour. I just bought a vintage cast iron popover pan and in the process of re-seasoning it. All my research points to using a cast iron popover pan for the best results.