Light and Crisp Sourdough Waffles |
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Prep Time: 480 Minutes Cook Time: 15 Minutes |
Ready In: 495 Minutes Servings: 4 |
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I had never been satisfied with the waffles that I had made, I had only tried non-sourdough waffles previously and I thought people must just like the novelty of waffles! That was until I found this recipe, it's easy to make and turn out light and crisp. Found on /sourdough-waffles-and-pancakes/, recipe originaly from Nancy Silverton’s Breads from the La Brea Bakery. Note: 8 waffles is the yield from my iron, it make 8 sets of 4 sweetheart waffles. Ingredients:
1/2 cup butter |
1 cup milk |
1 cup active white sourdough starter |
1 teaspoon salt |
1 tablespoon packed brown sugar |
1 1/2 cups all-purpose flour |
2 large eggs |
1/4 teaspoon baking soda |
Directions:
1. Heat butter and milk in a pan until the butter is melted and then let cool to room temperature.
2. Add the milk-butter mixture to the starter, salt, sugar and flour in a large mixing bowl (this needs to be at least double the capacity of the batter). Mix these together to form a thick batter.
3. Cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you’ll have the batter ready for breakfast the next day.
4. Preheat your waffle iron until hot.
5. Uncover the batter and whisk in the egg and baking soda.
6. Pour 1/3 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.
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