Sourdough Waffles

Ingredientes

Night before - large bowl:

2 cups 100% hydration sourdough levain. To make 2 cups of 100% hydration levain, use:

• 240g flour

• 240g water

• couple table spoon of active starter

1 c flour (AP or whole wheat or blend; optional: add 1–2 Tbsp cornmeal for texture)

1 c milk

Waffle morning- separate bowl:

4 T unsalted butter, melted

3 T sugar

1 t salt

3/4 t baking soda

3/4 t baking powder

1 egg

Instruções

The Night Before (Fermentation Prep)

In a large mixing bowl, combine:

2 cups 100% hydration sourdough starter

1 cup flour

1 cup milk

Stir until fully combine

Cover bowl with a clean towel and leave it on the counter overnight at room temperature.

Make sure there’s enough room in the bowl for the mixture to expand.

Leave 1 stick of butter and 1 egg out at room temperature overnight (for easier mixing the next morning).

The Morning (Batter Completion)

In a separate bowl, melt the unsalted butter and let cool slightly.

Add and mix in:

3 Tbsp sugar

1 tsp salt

¾ tsp baking soda

¾ tsp baking powder

Stir in the room-temperature egg until smooth.

Pour this morning mixture into the fermented batter from the night before.

Mix well until fully incorporated.

Batter should start bubbling as it activates.

If it feels too thick, add a little milk, 1 Tbsp at a time, until desired consistency.

Cooking

Preheat waffle iron.

Grease waffle iron if needed.

Pour batter and cook according to waffle iron instructions until golden brown.

Notas

I been using mix of AP and whole wheat which adds more flavor. The original recipe calls for using a little less flour and sub with 1-2 T of corn meal, which adds nice texture.

Sugar is primary for Maillard reaction. Without it, it comes out more pale than a vampire at a sunscreen convention. I am going to try 3 T next time.

Nut milk works fine.

Substituting oil for butter doesn’t work. Doubling butter takes it to a whole new level, but not necessary unless you are trying to seduce a French pastry chef.

Single batch makes about 4 Belgian style waffles and maybe another half.

Cook all the waffles that morning. Any leftovers can go in the freezer or fridge for many days. I always make extra and then eat waffles other days by just popping them in the toaster on low, setting they burn easily.

Informação Nutricional

• Tamanho da Dose: 4-5 waffles, milage vari