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Submitted by althetrainer on April 12, 2009 - 12:03pm Sourdough wheat popovers; my first attemptI 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.
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Why sourdough popovers?
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
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
Thanks for the suggestions.
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.
I'm glad to see someone
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.
Have you sourdough diehards tried whipping the egg whites stiff?
Maybe that would give the eggs a head start. I don't know if they take longer to bake though. Have fun experimenting....
Mini