Sourdough Yorkshire Puddings

Sourdough Yorkshire Pudding Recipe

(Makes 12 puddings)

4 - large eggs

1 cup - whole milk

1/2 cup - fed sourdough starter

1 cup - unbleached all-purpose flour

1/2 tsp - salt

+ Grapeseed oil for the muffin tins

1. Beat all the ingredients together well with a whisk. 

2. If it's too thin add a bit more flour to create a "pancake batter" consistency.

3. You can either chill in the fridge for 30 minutes and then proceed to cooking. Or leave to ferment for 6 hours or overnight in the fridge for better health benefits.

4. When you're ready to cook them, preheat oven to 425°F. Put 1 tsp of grapeseed oil in the bottom of each muffin tin. Once the oven has heated, place the oiled muffin tins onto a lipped baking tray and place on the middle rack. 

5. When the oil is bubbling, take the trays out of the oven and fill each 3/4 full with batter. 

It should sizzle a bit as you fill them, this extreme heat is what jumpstarts the puffing action! 

6. Bake them for 15 to 20 minutes at 425°F until puffed and almost entirely golden brown! They must have a slightly crisp surface or they will collapse, so make sure it's not just slightly golden in dots, but more uniformly browned all over.

And that's it! Serve with a roast dinner and fill with gravy or munch on them straight out of the pan!