sourdough

Sourdough Starter Waffles and Belgian Waffles

2020, 2022

Sourdough Starter Waffles – Yields 6 waffles (not Belgian)

  • OVERNIGHT, COMBINE:
  • 2 cups flour
  • 100 grams sourdough starter
  • 7 grams sugar
  • 2 cups buttermilk
  • THE NEXT MORNING:
  • Add 1/4 cup corn starch
  • 1/3 cup cornmeal (optional)
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/3 cup oil
  • vanilla extract
  • 2 eggs, whites beaten to stiff peaks
  • enough water to form a thin batter

Crisp Belgian Waffles – Yields 6 Belgian Waffles I made these waffles on New Year’s Day 2022 after I received a Belgian Waffle maker for Christmas. I doubled the recipe, and in doing, I did the math wrong and added about 50% more flour than the recipe called for! The result was a very thick batter. I added about 1/2 cup of extra buttermilk to remedy it. The waffles were very crisp on the outside, not exacty fluffy on the inside, so I think less flour may help. They were also a little bland, so I’m adding cornstarch and amping up the vanilla and salt. The original recipe uses oil only to achieve a crisp texture, but I opted for a bit of but for flavor.

  • 2 cups flour
  • 1 1/2 cups Rice Krispies
  • 1 cup cornstarch
  • 1/4 cup cornmeal
  • 1/3 cup sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3 eggs, separated and whites beaten to stiff peaks
  • 2 cups buttermilk
  • 1 1/2 tsp vanilla
  • 1/4 cup melted butter
  • 1/2 cup oil

Whisk together dry ingredients, then add wet ingredients except the egg whites. Gently stir to incorporate. Fold in egg whites gently. Spread over the entire waffle iron to assure the wells are all filled.

Sourdough Bread

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100 grams sourdough starter

  • 100 grams sourdough starter
  • 325-350 grams filtered water
  • 400 grams AP flour
  • 100 grams whole wheat flour
  • 8 grams salt
  • Autolyse: Mix all the ingredients EXCEPT the salt in a glass bowl using a wooden stick. Combine until the flour is hydrated, then knead in the bowl by hand until the starter is incorporated. Let stand for 30-45 minutes
  • Add the salt then knead in the bowl by hand until the salt is distributed and the flour is well hydrated. Let stand for 60 minutes.
  • Stretch and fold: Do a series of 4 stretch and folds (or the coil method), 30 minutes apart. Use wet hands to prevent sticking. By the end, the dough should have good structure and be less tacky. Let dough rest for 60 minutes.
  • Proof: Pour dour onto a floured surface and shape the boule to create tension. Dust the boule with rice flour, then turn upside down into a rice floured lined bowl. Cover and let proof at room temperature for 3 hours or refrigerate 8-12 hours. The dough is ready when the dough is poked and an indentation remains after release.
  • Turn dough onto parchment paper, then place into a preheated cast iron pot. Put the lid on and place in a 450 degree oven.
  • Bake with the lid on for 20 minutes and then remove the lid and turn the heat down to 425. Bake another 18 minutes.
  • Once the crust is a medium brown, turn off the oven but leave the door closed for about 10 minutes, Then leave the bread in the oven with the door ajar to develop the crust.
  • Let cool for 2 hours before enjoying