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Sourdough Waffles

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Saturday, 07 February 2009 13:31
Ingredients:

Overnight sponge
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • 2 cups buttermilk
  • 1 cup sourdough starter, straight from the refrigerator (not fed)
Waffle batter
  • all of the overnight sponge
  • 2 large eggs
  • 1/4 cup vegetable oil or melted butter
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
Instructions:
  • To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
  • In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
  • Cover and let rest at room temperature overnight.
  • In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
  • Add the salt and baking soda, stirring to combine. The batter will bubble.
  • Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
  • Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

 

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