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Position the oven rack in the center and place a 12-count muffin tin
inside the oven on the center rack. Preheat oven to 425°F (218°C).
In a large batter bowl, add the eggs and milk. Use a whisk to mix
them until frothy. Add the sourdough discard, flour and salt and whisk
again until there are no visible lumps.
Remove the muffin pan from the oven and spray with cooking oil.
Divide the batter evenly into 6 of the muffin wells, filling almost to the
top. Fill every other well to leave room for air to circulate around each
popover.
Bake for 15 minutes, reduce the oven temperature to 350°F (176°C),
and bake for another 15 minutes or until puffed and golden brown.
Transfer the popovers to a cooling rack. Use a pairing knife to make a
small slit in the side of each popover in order to release steam and
help them to keep their shape.
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If you forget to take the eggs out of the fridge, place them in a bowl
of warm water for 15 minutes.
To bring milk to room temperature in the microwave, heat the milk on
medium power in 15-second intervals, stirring between each interval,
until it reaches room temperature. Be careful not to overheat or boil
it. For the stovetop, heat the milk over low heat in a saucepan, stirring
frequently, until it reaches room temperature.
These popovers can be made in a 6 count muffin tin.
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