1cupmilkthe fuller the fat, the better. I recommend whole or 2%
½cupsourdough starter100% hydration, discard or fed
3eggs
¾tspsalt
1cupall purpose flour
1cupgrated cheese of choiceI like sharp cheddar
Instructions
Arrange the top rack in the oven to be in the middle of the oven and place a muffin pan on top of it.
Preheat the oven to 450F with the muffin pan inside.
When the oven has preheated, mix the batter.
Warm the milk in the microwave or on the stovetop so that is is warm to the touch. Any kind of milk will work.
In a large bowl, combine the eggs, sourdough starter, and salt.
Carefully whisk in the warmed milk.
Stir in the flour but don’t over-mix the dough. A few lumps are ok. The batter should be pretty thin.
Fold in 3/4 cup of the shredded cheese. Reserve the other cheese to sprinkle on top.
Carefully remove the hot muffin pan from the oven. Make sure that you have your batter, extra cheese and cooking spray ready and on hand before you take them out of the oven so you can work quickly. The quicker you are, the more your popovers will rise.
Spray the muffin wells with nonstick cooking spray.
Quickly divide the muffin batter between the muffin wells, filling them all the way to the top. Leaves empty spaces in between each muffin well, so that the heat can evenly distribute and the popovers can fully expand.
Sprinkle the remaining cheese over the top of the popovers.
Place the pan in the oven and bake for 15 minutes at 450F.
Without opening the oven door, reduce the temperature to 375 F.
Bake for an additional 15 minutes.
Remove the pan from the oven. The tops should be golden brown. Remove from the pans and serve immediately.
Notes
Make sure your starter is room temperature and your milk is warm to ensure the best "pop" from your popovers.Leftovers can be stored on the counter in a container, and reheated in an oven for a few minutes.