Here's a great waffle recipe using a white sourdough starter. It's from King
Arthur Flour but I have made a few changes. See items in []. Also at the end
of the recipe are my comments.
Hope you guys enjoy this as much as our family does.
SOURDOUGH WAFFLES FOR FOUR
Our weekend favorite is sourdough waffles. These beat baking powder waffles
by a mile; if we can't make these, we don't eat waffles. When you have a
starter to take care of, and you don't have time to make bread, waffles are
the answer. You can make these a weekly ritual with very little effort, thus
feeding the masses (and the sourdough starter at the same time). This also
makes great pancake batter. Here's what we do: King Arthur Flour
THE SPONGE
1 cup KA Unbleached A-P Flour
1 cup KA 100 percent White Whole Wheat Flour
2 Tbsp sugar
2 cups buttermilk, slightly warmed (this is where a microwave can help)
1 cup sourdough starter
THE BATTER
All of the sponge (above)
2 eggs [separated]
1/4 cup [Canola] vegetable oil (or melted butter)
1/2 to 1 tsp salt (to taste)
1 tsp baking soda
[2 tsp baking powder] optional
Making the Sponge: This first step is best done the night before you want to
serve the waffles. First, remove your starter from the refrigerator, stir it
together with a spoon or whisk and pour out a cup. In a large mixing bowl,
combine the flours and sugar. Pour in the [warmed] buttermilk and the
sourdough starter. Stir this mixture until just combined. Cover loosely and
let this sit on your counter until the next morning.
Feeding the Starter: Add to the remaining starter a cup of water and a cup
of flour. Stir, cover loosely and let it sit out on your counter until the
next morning to let it work and grow. Then refrigerate it until you want to
use it again.
Creating the Batter: Next morning, complete the batter while you preheat
your waffle iron. In a small mixing bowl, beat together the egg [yokes], oil
or butter, salt and baking soda. [In a separate bowl beat the egg whites
until almost stiff.] Let the children (of any age) blend [the egg yoke
mixture and then the beaten egg whites] into the sponge you made the night
before. (Watch what happens; it's neat.) Grease your iron (a pastry brush
makes this easy) and pour on to 1/2 cup of batter. Close the iron. A waffle
usually cooks in 2 to 4 minutes. If you try to raise the lid and it's
reluctant to come, the waffle is probably not done. Waffles are best eaten
right from the iron if you like them crisp, traditionally with butter and
maple syrup.
YIELD: 8 Waffles. Note: For a crowd, you can double this recipe.
Copyright 2000 The King Arthur Flour Company, Inc. Norwich, VT 05055
Sourdough Waffles For Four
JONI'S NOTES
Results: Excellent; the new standard.
Method: Follow recipe exactly except: beat egg yolks separately and add to
oil, soda and salt. Beat egg whites until almost stiff. Mix egg yolk mixture
into batter then fold beaten egg whites into all.
Comments: Easy recipe. Like idea of preparing most of the recipe the night
before.
Dry Bulk: For Sponge - Makes 4 batches
The Sponge
4 cup King Arthur Unbleached A-P Flour
4 cup King Arthur 100 percent White Whole Wheat Flour
8 Tbsp sugar
Weigh and measure dry ingredients: Divide in 4 parts, place in 4 containers,
label, place in fridge or freezer.