Sourdough Yorkshire Puddings

4 sourdough Yorkshire puddings in a baking tray
  • 2 servings
  • 15 minutes for Yorkshire Puddings + 1 month to create the sourdough starter to prepare
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Ingredients

  • For the Sourdough Starter:
  • 300g wholemeal bread flour
  • 1500ml water, use filtered water or water that has been left in a covered container overnight
  • 1200g white bread flour
  • For the Yorkshire Puddings:
  • 4 eggs
  • 225g flour
  • 350ml milk
  • 25g sourdough starter
  • 8g salt

Instructions

Method:

  1. To make the sourdough starter add 100g of wholemeal bread flour and 100ml of room temperature water to a bowl or container and mix until it’s fully combined. Store in a covered container at 20-24°C for 24 hours.
  2. Add 50g of wholemeal bread flour, 50g of white bread flour and 100ml water to the mix and stir until well combined. Store in a covered container at 20-24°C for 24 hours.
  3. Keep only 100g of the sourdough start mix or ‘culture’ and stir in 50g of wholemeal bread flour, 50g of white bread flour and 100ml water. Store in a covered container at 20-24°C for 12 hours.
  4. Use 75g of the culture and mix with 75g of white bread flour and 75ml water and mix well. Store in a covered container at 20-24°C for 12 hours, then repeat this step.
  5. Repeat step 4 for the next 3 days, keeping 12 hours between each refreshment of the mix.
  6. Add of 50g wholemeal bread flour and 50ml water to the culture and leave for 24 hours.
  7. Take 200g of the culture and add 50g of. wholemeal bread flour, 50g white bread flour and 100ml water. Leave for a further 24 hours. Repeat step 4 for the next 3 days, keeping 12 hours between each refreshment of the mix. By this point it should double in volume and look bubbly with a sweet yet acidic smell.
  8. Continue feeding twice daily as per step 4 for at least a month before considering refrigerating the culture.
  9. To make the Yorkshire puddings, mix the eggs and flour together to form a paste. Whisk in the milk until smooth.
  10. Add the sourdough starter and season with salt.Allow to rest for 24 hours in the fridge.
  11. Preheat the oven to 200°c/180°c Fan/392°F/Gas Mark 4.
  12. Place the Yorkshire pudding moulds onto a oven tray and place a dessert spoon of beef dripping in each cup.
  13. Preheat the Yorkshire pudding tray in the oven until very hot. Carefully pour in the batter and bake in the oven for 20-25 minutes, turning the tray after 15 minutes. Serve with your favourite roast.

Chef’s Tip:

Pour the batter into a well-oiled large tray for a supersized Yorkshire pudding. Once cooked, layer with sliced meat and roasted vegetables. Roll up like a wrap, slice and serve with gravy.

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