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.