Sourdough Popovers

We had some leftover Mexican soup, and my sourdough starter had not been used in awhile.
This start led me to make cheesy sourdough popovers!

Ingredients:

• 8 ounces milk
• 3 large eggs, at room temperature
• 4 ounces sourdough starter, ripe (fed) or unfed
• 3/4 teaspoon salt
• 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
• optional - 1/4 cup cheese powder (optional, I used it!)
  

Instructions:

1. Preheat oven with a muffin (or popover) pan inside to 450°F.
   (I will put the cooking rack at halfway point in the oven next time.)
2. Warm milk gently in the microwave until it feels just slightly warm to the touch.
3. Combine the milk, eggs, sourdough starter, and salt. 
4. Next mix in the flour - but don't over-mix. The batter should be about the consistency of heavy cream.
5. Remove the hot pan from the oven, and spray 8 wells thoroughly with non-stick pan spray.
   (I made 7 popovers, and the muffin wells were a bit too full. I will try spreading the batter around 8 wells next time.)
6. Pour or scoop the batter into the cups, filling them almost to the top. Space the popovers around so there are empty cups among the full ones so there is more room for expansion.
7. Bake the popovers for 15 minutes at 450, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes.
8. Remove the popovers from the oven and serve immediately.
   Estimated Yield: 8 popovers
   

Carole's Notes:

We liked this! They turned out very light with an eggy taste - the cheese powder mostly made them pretty.

The recipe is from https://www.kingarthurflour.com/recipes/sourdough-popovers-recipe