sourdough waffles

I was reading the Smitten Kitchen blog and she posted a reciped for the essential raised waffles.  I like waffles and they looked interesting.  I, of course, changed them to sourdough and let the fermentation go on for longer then necessary.  We wanted the yeastie beasties to change as much of the gluten as possible.  My Beloved's tummy does better with longer fermentation.

These were tasty.  They were sour enough that using maple syrup was nice.  Most of the time I do not use much syrup anymore.  Like for dutch babies, I use no syrup anymore.

These do take a bit of planning because I start them the morning before.  And for two people, there will be leftover batter.  We put it in a mason jar and put it in the frig.  My Beloved said the waffles were good the next times he cooked them.  But of course, sourdough yeastie beasties are our favorite!

sourdough waffles

Note:  based on Smitten Kitchen's essential raised waffles

sourdough starter

3/4 cup water

1 cup flour

1 cup milk

1/2 cup olive oil (I ran out of butter)

1 teaspoon salt

1 teaspoon sugar

1 cup flour

2 eggs

1/4 teaspoon baking soda

oil for cooking

toppings

24 hours before, mix the starter with 3/4 cup water and 1 cup flour in a medium bowl.  Cover, and let sit for at least 8 hours if not 12.  

Remove a couple tablespoons of starter for next time.  Mix in the rest of the ingredients except the eggs and baking soda.  Cover and let get bubble over night.

In the morning, or afternoon, or whenever, start heating the waffle iron.  Uncover the batter.  Mix in the eggs.  Then, mix in the baking soda.  The batter will grow in reaction to the baking soda, so make sure there is room in the bowl.

Follow the directions for you waffle maker, and cook.

Lovely!