The Fresh Loaf

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Sourdough wheat popovers; my first attempt

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althetrainer's picture
althetrainer

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. 


 


 




Mini Oven's picture
Mini Oven

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

Bixmeister's picture
Bixmeister

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

althetrainer's picture
althetrainer

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.

merkri's picture
merkri

I'm glad to see someone attempting this.


 


I've tried a number of times to make sourdough popovers without success. I am able to make regular popovers without any problems--they regularly turn out really well--but as soon as I add sourdough, it doesn't work.


 


I sort of came to the conclusion that the sourdough must do something to the eggs and/or flour to prevent it from forming a good protein matrix or something. I assumed it was the acid, but I've never figured it out.


 


 

Mini Oven's picture
Mini Oven

Maybe that would give the eggs a head start.  I don't know if they take longer to bake though.  Have fun experimenting....


Mini