I typed this up for a friend I recently blessed with a portion of the 40-year old starter I share with many. So what are your recipies for sourdough (read: real) waffles.
3 cups unbleached flour
3 cups hot water
Add to 1 cup starter and set out until very active
Take back 1 cup starter and store for next time
Add 2 tablespoons oil
Mix dry in a bowl
2 tsp baking powder
2 tsp baking soda
½ c powdered milk (prefer powdered buttermilk)
2 Tablespoon brown sugar
Prep 2 almost stiff egg whites
Fold dry into flour, water and oil mixture
Fold eggs into mixture
Bake per waffle iron directions. May take a little longer than normal for iron.
3 cups unbleached flour
3 cups hot water
Add to 1 cup starter and set out until very active
Take back 1 cup starter and store for next time
Add 2 tablespoons oil
Mix dry in a bowl
2 tsp baking powder
2 tsp baking soda
½ c powdered milk (prefer powdered buttermilk)
2 Tablespoon brown sugar
Prep 2 almost stiff egg whites
Fold dry into flour, water and oil mixture
Fold eggs into mixture
Bake per waffle iron directions. May take a little longer than normal for iron.
Comments
BASIC BATTER:
The basic batter is set the evening before you want to use it. It is basic to virtually every recipe. Put all of your 1 cup Sourdough Starter in a large mixing bowl (large enough to allow for any expansion that may take place depending on how warm it is) preferably of pottery or it may be stainless steel. Add 2 cups of warm water (up to 90°) and add 2 1/2 cups of flour. Mix thoroughly -- mixture will be thick and lumpy but will thin down from fermenting and be lively by morning. (I have set it in the evening and not used it until mid-afternoon the next day.) Cover bowl and set in warm spot over night. (Allow 10-12 hours during the night in a warm spot in your kitchen for complete fermentation.) In the morning put the 1 cup of starter you began with back in your Sourdough Pot (I use a glass jar with a tight lid.) and keep it in the refrigerator until next time. This will leave you with 4 1/2 cups of batter.
FOR PANCAKES: The the 4 1/2 cups (more or less) add the following:
1 egg
2 tablespoons cooking oil
1/4 cup instant or evaporated milk (I use 2%)
Mixing into batter then blend dry in a small bowl:
1 teaspoon salt
1 teaspoon soda
2 tablespoons sugar
Sprinkle over batter and fold in gently. This will leaven and cause a foaming action. Let rest 5-10 minutes then drop with a tablespoon to make dollar-size pancakes on a hot, lightly greased griddle. If batter is too thick to drop off spoon smoothly it wasn’t warm enough during the night to ferment properly, so add a small amount of liquid milk. (the traditional dollar size hotcakes cook throughout and give better flavor. Sourdoughs require a hotter griddle than other pancakes to brown properly. This recipe will make from 25-30 dollar-size pancakes, serving 3-4 people.
For WAFFLES use the pancake batter but add two more tablespoons of oil to prevent sticking on the griddle. Hotter iron needed, of course.