Sourdough Yorkshire Puddings | A Great Way to Use Up Sourdough Starter (2024)

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If you keep a sourdough starter, making Yorkshire Puddings is a great way to use up some of it! No Sunday dinner is complete without a puffy Yorkshire Pudding that soaks up all the beautiful gravy! Our Sourdough Yorkshire Pudding recipe is as simple as it gets, and they puff up, crisp up and brown like a dream!

It all started with a Sourdough starter. If you keep one, and you hate discarding any, you will understand me… I spend at least 30 minutes every week researching new and exciting ideas to incorporate more sourdough starter into my everyday cooking!

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What makes a perfect yorkshire pudding for us? Well…

• They must puff up lots in the oven
• They must be crispy
• Yorkshire Puddings must soak up copious amounts of gravy
• And they must freeze well (there’s just the two of us most of the time, and one egg makes at least 4 medium-sized Yorkshire Puds)

We used a large muffin tin to make medium Sourdough Yorkshire Puddings. The recipe below makes four of them, but you can easily make 12 mini ones by using a small pie/ tartlet tin (after all, you may only need a couple of mini ones with your Sunday Meat and all the trimmings).

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How to Make Sourdough Yorkshire Puddings?

Preheat the oven to 230°C Fan. Get your muffin tin and add a tablespoon of oil into each of the holes (we use odourless oil, like vegetable or sunflower oil). Pop it in the oven to heat up. You will want your oil extra hot before you add your Sourdough Yorkshire Pudding batter.

Warm up the milk, until it feels just warm. You can either do it in a microwave or in a saucepan. Combine it with your sourdough starter, then whisk in the egg. Add flour and a pinch of salt and mix just enough to have a smooth batter (resembling pancake batter).

Now, you will need to work quickly, so that the oil doesn’t have the chance to cool down. Get a small ladle ready. Then take the muffin tin with oil out of the oven. Using a ladle, carefully divide a mixture into four holes. The oil will sizzle when the batter hits the tin. Pop it back in the oven as soon as you’re done.

Bake for 15 minutes, then reduce the heat to 190°C Fan and bake for another 10 minutes.

When you take your Sourdough Yorkshire Puddings out of the oven, remove them from the tin, otherwise, they will soak up all the excess oil at the bottom on the tin. Serve them immediately! If you want to freeze them, cool them completely, then freeze in airtight boxes or bags.

What not to Do?

I have made these three times so far to work out what works and what doesn’t.

First I tried to use sourdough discard, unfed and forgotten starter straight out of the fridge. And whilst the Yorkshires did puff up, they weren’t anywhere near as impressive as the ones with an active starter.

Another batch was made with soya milk, and I couldn’t get on with it at all. I tried warming it up, using it fridge cold, but Yorkshires just wouldn’t puff up at all.

So the best way to get lovely Yorkshires is to use warm dairy milk and active bubbling starter. Just make sure to feed a bit more when you’re next baking and make some Yorkshire Puddings to freeze.

For other ideas using Sourdough Starter, check out our recipes for:

• Crusty Sourdough Baguettes | Overnight Recipe
• Apple and Cinnamon Sourdough Buns
• Sourdough Stollen – Traditional German Christmas Bread
• Overnight Sourdough Pancakes

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