Sourdough popovers and why they pop are a delightful mystery in the world of baking. The airy treats are not just fun to eat; they also come with a fascinating science behind their rise. Let’s explore how to whip the popovers up at home with a few simple ingredients.
When it comes to the ingredients, using slightly spoiled whole milk is key; it adds that tangy flavor without compromising the texture. If you prefer, you could substitute the corn oil with another neutral oil, but keep the milk’s character intact for the best results. Be cautious of allergies, particularly with the egg and almond extract; alternatives like flaxseed or aquafaba for eggs may work, but results can vary. Sourcing quality bread flour can also make a difference, so opt for a brand you trust for great texture and rise.
Sourdough
Sourdough popovers and why they pop Recipe
Ingredients
- 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
Instructions
- Start by preheating your oven to 425°F and place the popover pan on the lowest shelf. It’s crucial to heat the pan thoroughly before adding the batter.
- In a blender, combine 1 cup of slightly spoiled whole milk and 1 1/2 tablespoons of corn oil. Blend on low speed to mix.
- Gradually add 3/4 cup of bread flour to the milk mixture, continuing to blend.
- Next, crack in 1 whole egg, add 2 egg whites, 1 teaspoon of sea salt, and 1 teaspoon of almond extract. Blend just enough to combine the ingredients; the mixture should be about the consistency of heavy cream.
- Carefully pull the shelf with the popover pan out and spray it with non-stick coating to avoid sticking. Now, fill the cups of the pan about 3/4 full with the batter.
- Raise the oven temperature to 450°F and bake for 15 minutes. After that, turn the oven down to 350°F and bake for an additional 25 minutes. Remember, do not open the oven door during baking, as that could affect the rise.
Part of our Sourdough Bread Recipes collection — Part 2 of 2:
→ Browse Part 2 of 2: Sourdough Bread Recipes
Other parts:Part 1