* Exported from MasterCook *
Sourdough Waffles
Recipe By : Rosemary Grimm <bf940@lafn.org>
Serving Size : 1 Preparation Time :0:00
Categories : Breads Info/Tips
Sourdoughs Bread Bakers Mailing List
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Amount Measure Ingredient -- Preparation Method
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Waffles made with sourdough are light and crisp whether baked as Belgian or
traditional waffles. They're perfect for topping with fruit and are
especially nice because they require far less fat, only a couple
tablespoons of oil or melted butter in a large recipe. They smell great,
like bread.
There's hardly need for a recipe; almost anything works. You can make them
without milk; you can beat the egg whites separately or just throw in the
whole eggs; they will still be light. Use whole wheat or multigrain or
white flour. The batter can sit for quite a while or be used right away,
just be sure to add the soda just before baking. Basically, you add milk
and eggs and a little oil or melted butter to your basic sourdough sponge
(this may be leftover from a bread recipe.) I'd use 1 egg and 1 Tbsp oil
for one cup of sponge; double that for two cups of sponge. Then add enough
flour to make the waffle batter consistency. Let it sit to bubble some
more. Just before using the batter, add the soda, 1/2 to 1 tsp, depending
on whether the amount batter and whether it contains buttermilk. The soda
mixes in more readily if you first dissolve it in a small amount of water.
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