I've made sourdough waffles twice now. The first time, I don't think my sourdough starter was ready because the batter yielded an incredibly dense and chewy waffle. I don't know about you, but I like crunchy on the outside and soft on the inside waffles. The following recipe has awesome flavor and the texture was much better than my first attempt. The waffles have a nice crunchy exterior and soft interior. However, I think, based on my preference for a specific kind of waffle, sourdough waffles are just not for me. As my husband said, "These aren't the best waffles you've made." Gotta love the brutal honesty that comes with marriage.. although in this case, I actually agree.
I did use this batter to make pancakes and my husband actually liked them. Personally, I think I'll stick with my buttermilk pancake recipe from America's Test Kitchen.
Recipe from King Arthur Flour's Old-fashioned Maine sourdough waffles.
The Sponge
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (4 ounces) King Arthur Whole Wheat Flour, Premium or White Whole Wheat
2 tablespoons sugar
2 cups (16 ounces) buttermilk
1 cup (8 ounces) sourdough starter
The Batter
2 large eggs
1/4 cup (2 ounces) butter, melted (or vegetable oil)
3/4 teaspoon salt
1 teaspoon baking soda
*I added 1 teaspoon vanilla extract
The Sponge: Mix together the flours and sugar in a medium-sized ceramic mixing bowl. Stir in the buttermilk. (If you're doing this at the last minute, take the chill off it; a microwave does this nicely. Don't worry if it separates a bit.) Add 1 cup (or 2, if you're doubling the recipe) of your refreshed sourdough starter and cover loosely with plastic wrap. Let sit at room temperature overnight, or for whatever shorter time span is practical.
The Waffle Batter: Beat together the eggs, butter or oil, salt and baking soda until light. Blend this mixture into the sponge, and see dramatic chemistry begin to happen.
Spray your waffle iron with a bit of vegetable oil pan spray. (This is probably necessary only for the first waffle.) Pour 1/2 to 1 cup batter onto the iron, depending on its size, close, and cook for approximately 2 minutes, or until it's as done as you like. Remove gently with a fork, place on a plate, smear with butter, dowse with real maple syrup and eat!
The Sponge: Mix together the flours and sugar in a medium-sized ceramic mixing bowl. Stir in the buttermilk. (If you're doing this at the last minute, take the chill off it; a microwave does this nicely. Don't worry if it separates a bit.) Add 1 cup (or 2, if you're doubling the recipe) of your refreshed sourdough starter and cover loosely with plastic wrap. Let sit at room temperature overnight, or for whatever shorter time span is practical.
The Waffle Batter: Beat together the eggs, butter or oil, salt and baking soda until light. Blend this mixture into the sponge, and see dramatic chemistry begin to happen.
Spray your waffle iron with a bit of vegetable oil pan spray. (This is probably necessary only for the first waffle.) Pour 1/2 to 1 cup batter onto the iron, depending on its size, close, and cook for approximately 2 minutes, or until it's as done as you like. Remove gently with a fork, place on a plate, smear with butter, dowse with real maple syrup and eat!
No comments:
Post a Comment