New use of sourdough culture

I have two problems with my culture:

1. forgetting to feed it
2. disliking discarding excess before feeding

So I keep looking for something to use it for, routinely, to make something tasty that can hang around for the week.

So I saw this recipe for popovers and gave it a try.

Not the prettiest looking things, or as it turns out the tastiest popovers (my first ever, after getting the popover pan as gift was the recipe that came with the pan, but the magic was doing this with the rendered fat from prime rib and having pan unbelievably hot; of course fat makes anything taste better, but also the consistency (large hollow interior) was great).

These were OK, but there wasn’t any very noticeable sourdough taste. The interior wasn’t as hollow and I probably needed just a bit more cooking time (in the second, lower temperature part of the recipe).

But now my preoccupation is the rough guess at the calorie count for these. Filling the cups almost full didn’t quite stretch the batter all the way, so I had three large and two medium, so I called the large one 1/4 of the recipe’s raw calories (using USDA’s site for closest guess for each ingredient):

eggs (3): 240 [egg, whole, fresh: large (50g): 72; xlarge (80g): 80]
milk (1 cup): 149 [whole, 3.75%: cup: 149]
flour (1 cup): 455 [all-purpose, enriched, bleached: cup: 455]
sugar (teaspoon): 16
starter (1/2 cup, assume 40% flour): 91
0.5*.0.4 = 0.2 * 455 = 91

Total: 935, made 5, but 2 were smaller, so assume 1/4 =

234

So there it is, a lot less than Starbucks banana walnut bread but still a bunch. Wow, flour really is the villain, (455+91)/935 = 58% of the calories.

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