Sourdough Waffles
I hate to waste food. I love making sourdough breads, but whenever I have to toss a cup of starter *(see note) it makes me sad that good flour is going to waste. So, when I saw this recipe for Sourdough Waffles, which calls for a cup of unfed starter, it seemed like a perfect match. For great step-by-step instructions, see the recipe from King Arthur Flour as linked above. For the recipe as I made it, scroll down.
*I don’t bake every day. If you let the starter go for more than a couple of days, you need to slough off a cup of starter and re-feed it before you bake.
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Sourdough Waffles
Sponge
2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar
2 cups skim milk
2 Tbsp lemon juice
1 cup sourdough starter, straight from the refrigerator (not fed)
Mix the lemon juice in to the milk and let it sit for 10 minutes. Then combine the remaining ingredients together and let sit overnight, covered.
Waffle batter
the sponge
2 large eggs
2 Tbsp vegetable oil
2 Tbsp melted butter
1/2 teaspoon salt
1 teaspoon baking soda
Beat together the eggs, oil, and butter. Stir in to the sponge and add the salt and baking soda. Cook up in your favorite waffle iron.
Not bad for a Wednesday, skippy.
Oh, so after I used the cup of unfed starter for the waffles, I fed the starter. This morning I mixed up a sponge for sourdough bread and let it sit on the counter, covered, while I was at work. When I got home I mixed up the dough, adding more flour and a mix of seeds. I’ve got my seeded sourdough dough slow rising in the fridge overnight for a) extra sour flavor and b) so I’m not up until 2am baking. I’ll take it out from the fridge when I get home tomorrow night, shape it, let it do the final rise, and then I’ll bake it off.