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-----WAFFLE STARTER-----
1 c Sourdough starter
1 1/2 c Milk, warmed
1/2 c Graham flour (they come out
-just fine using all white
-flour too)
1/4 lb butter, melted
1 t Salt
1 c flour
1 t Sugar
-----WAFFLE FINISHER-----
2 Eggs beaten
1/4 ts Baking soda
The night before breakfast, combine Waffle Starter
ingredients in non- reactive bowl such as wood or
plastic and mix with wooden spoon. Beat until smooth.
Use a large bowl as this will double in size. Cover
with plastic wrap. Replenish starter with a cup of
water and a cup of flour. Cover starter. Allow both to
sit overnight at room temperature. To make waffles the
next morning: Preheat oven on very low temp. Warm the
waffle iron, warm the plates in the oven. Beat eggs
and add eggs and baking soda to the Waffle Starter.
The Waffle Starter should be full of bubbles and have
a sourdough smell by now. It may have collapsed and
look odd. That's ok. Lighlty oil or butter the waffle
iron when ready and pour in batter. Do not spread with
a spoon. Let the batter flow to its own height. The
batter should be neither stiff nor watery. It should
pour smoothly and easily. Allow these to cook well,
until golden brown, just a tad (30 seconds or a
minute) past when you see the steam stop coming from
the waffle maker. They will be nice and crisp yet not
crunchy. Delicious! ********************************
Hint: The batter will keep a day or two in the fridge,
well covered. These also freeze well to make the best
homemade 'eggo's type frozen waffles ever!
******************************** For pancakes, reduce
butter to 4 Tbs, or substitute 1/4 cup corn oil.
******************************** As with any sourdough
recipe, this lives and dies with the sourdough
starter. The better the starter the better the end
result. Still, the first time I made these I knew this
was the recipe I had been looking for. Our cold
Alaskan winters make a nice hot Saturday breakfast a
warm and cozy start before facing the crackling cold
air. These are guaranteed to be light and crispy with
a flavorful sourdough tang.
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