Sourdough Journal

Written by Kay Boothe

August 2, 2017

Easy-to-make popovers make a great breakfast treat.

After several months all those sourdough starters out there should be entering their prime, as it just gets better with age.

Hopefully for most folks out there it’s been a lesson in patience. For a lot of foods, trying to garner a different flavor can require adding different ingredients, but for sourdough, allowing extra time while the bread is rising can impact its flavor. If you don’t like the tangy sourdough taste, then cut down on the rising time, if you like it tangy, let the dough rise, or proof, longer.

It’s all an experiment, don’t be afraid to mess it up, just try a different tactic. In the current edition sandwiches were the focus of our food, if anyone notices there was no sourdough bread used in any of the sandwiches. It’s not for lack of trying, though. After a couple of efforts to make a whole wheat sandwich bread, I must tell you I haven’t found a recipe that’s worked out yet, but I will get one.

Don’t lose hope, though, as we did come up with a sourdough popover that’s out of this world, so enjoy this tasty tread good for breakfast for any time of the day.

Sourdough Popovers

1 cup heavy whipping cream

3 eggs

1/2 cup sourdough starter

2 tablespoons sugar

1/2 teaspoon salt

1 cup all-purpose flour

Grease muffin pans or popover pans. Preheat oven to 450 degrees, with pan in oven during heating.

Warm the whipping cream to about 100 degrees. Combine the cream with the eggs, sourdough starter, sugar and salt. Add in flour and mix until moist, do not overmix.

Pour the starter in the muffin tins, filling to the top. Bake in 450-degree oven for 15 minutes, reduce heat to 375 degrees and bake for another 15 to 20 minutes.


4 tablespoons of butter

2 cups powdered sugar

1 tablespoon milk

Melt butter in small saucepan. When butter has melted stir in powdered sugar and milk. Drizzle over warm popovers and serve immediately. Your family will love you for these.


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