I love popovers! I think I’d only made them once before this month’s Sourdough Surprises task. Now they are my new favorite way to quickly use some sourdough.
I started by making The Gingered Whisk’s Sourdough Cheesy Popovers, following the recipe exactly. Beginner’s luck? The perfect recipe? I’m banking on the latter. I trusted the recipe even when I was concerned that the temperature was too high and they were baking for too long. Good call. I don’t even have a popover pan, and look at how these turned out!
They tasted as good as they look! I filled every other hole in a regular muffin tin, and my only disappointment is that I had enough batter left over for approximately one more popover.
Inspired, I decided I was up for a bit more of a mathematical challenge. This time, I was going to sourdoughize a non-sourdough recipe for Pumpkin Cinnamon Roll Popovers. I turned to the trusty Cultures for Health conversion resource. Everything was going according to plan. I was eagerly anticipating a deliciously decadent breakfast treat. I put them in the oven and waited. I was overconfident. I trusted the recipe even when I was concerned the temperature was too low. Bad call. They didn’t rise for me. So sad. The pan full of batter had had such promise. Does sourdough baking require a hotter oven?
I’ll spare the visual-they looked like dense muffins with sunken holes in the middle. Andy claims they were delicious. I’m looking forward to trying them again using The Gingered Whisk’s temperature and baking time, replicating the batter conversion below.
Sourdough Pumpkin Cinnamon Roll Popovers Batter Ingredient Conversions
Adapted from Doughmesstic
<2T Brown Sugar
1/4t Ground Ginger
1C All Purpose Flour
Looking forward to seeing what flavor combinations others have tried!