Been a while since I’ve posted! Largely because I haven’t been making much new lately, just remaking things I’ve made before. I do have some new variations on a couple of the recipes that I should have up soon, and a few other non bread related projects. But for today, just my spin on a yeasted waffle recipe from the LA Times.
I had been wanting to try this recipe for a while, and when I finally decided to make it I had some extra starter so I figured, hey, why not make it sourdough? It turned out pretty tasty, and quite fluffy waffles.
Makes: 8-16 Waffles (depending on waffle maker size)
Time:Day 1: Mix Batter, Day 2: Add in baking soda and cook.
- About 3 to 4 oz ripe 66% starter
- 1/2 cup water
- 2 cups milk
- 1/2 cup butter(melted)
- 1 tsp salt
- 1 tsp sugar
- 2 cups flour
- 2 eggs
- 1/4 tsp baking soda
- Mix the starter together with the milk and water, allow it to sit for a bit if you can’t get the start mixed in well. You don’t want too many large chunks of starter.
- Add in the melted butter, salt, sugar, eggs and flour. Beat until you have a nice smooth mixture. Now cover the bowl and refrigerate overnight. (If your starter was cold when you started, you may want to leave it out of the fridge for a little while to get some activity going.)
- Just before cooking the waffles, beat in the baking soda. This will deflate the batter, if it has risen significantly. Cook the waffles in the waffle maker. And, finally, eat your delicious waffles!
These are super easy to make, and a great way to use a little bit of extra starter you might have left over. In the future I’ll have to try them with some whole grain flours, as I tend to prefer waffles/pancakes made from some sort of multi/whole grain flour mixture. So, back to YeastSpotting this week after quite a hiatus, hopefully next time it will be an ‘actual’ bread!