I love to experiment with new recipes for my bread blog, BreadbytheHour.com. On a regular basis, I switch between savory breads, sweet breads, and sourdough breads.
To keep up with my sourdough recipes, I keep an active and fed sourdough starter on my counter. Every morning I feed it 40 grams of whole wheat flour and 40 grams of water and stir it together to make magic.
But sometimes I can’t make enough bread to use up my starter. As much as I love bread, I can only eat so much of eat before I feel gross.
I hate wasting good flour, so I also play around with different recipes that use sourdough starter without actually being bread. One of my favorite go-to recipes for using sourdough discard is sourdough discard popovers. Here’s the recipe so you can make it yourself.
Sourdough Discard Popovers
Ingredients
- 227 Grams Warm Milk (1 Cup)
- 3 Large Eggs
- 4.5 Grams Salt (3/4 Teaspoon)
- 113 Grams Sourdough Starter – Fed, Unfed, or Discard (1/2 Cup)
- 120 Grams All-Purpose Flour (1 Cup)
Instructions
- Preheat the oven to 450° Fahrenheit (232° Celsius) with muffin tin inside.
- In a mixing bowl, whisk together the milk, eggs, salt, starter, and flour.
- Carefully remove muffin tin from the oven. Lightly spray every other slot with butter spray, leaving room for popover expansion.
- Pour batter into greased muffin slots. The batter should completely fill 6 slots.
- Bake for 15 minutes.
- Reduce temperature to 375° Fahrenheit (190° Celsius) and continue baking for another 15 minutes.
- Remove popovers and serve warm.
Notes
Sourdough discard popovers taste a lot like French toast and they are absolutely divine with maple syrup. But if you want to switch things up, you can also try them with a smear of jam or a sprinkling of cinnamon sugar with butter.
Sourdough popovers taste best the day you make them, but you can make them a day in advance and they’ll reheat up nicely if you are in a rush for work or school.
They don’t last much longer than three days at room temperature, however, so try to eat them fast. Not that it’s hard – they’re so yummy that they’ll be gone quickly.
Let Me Know When You Try It!
I love love love this recipe. But do you know what I also love? Your comments! Seriously, it makes my day to hear that you tried a recipe I shared and that you enjoyed it. Feel free to share your experience in the comments below, or snap a picture and tag me #Jennibeemine on Instagram.
This is King Arthur’s recipe, exactly, down to the terminology. Shady!
Hey Kayla! Thanks for letting me know. I had no idea – I jumped over to their site to check it out and they are the same. I actually got this recipe from a friend years ago, but I never asked where they got it from. Recipes just get passed around and shared in my family, and my blog is where I keep our favorites.