I started a new batch of sourdough and am now looking for ways to use the excess. Click here for a quick and simple recipe for sourdough. I did make a more complicate starter beginning with yeast spores captured from the air . . . which I will post at some point in time. I make half a batch for just two and even then there are extras for toasting and eating later. Waffles may also bee frozen. Note: This recipe relies on sourdough starter, baking powder and soda for leavening; no additional yeast is added.
Yummy waffles! Fruits (such as blueberries, chopped apples, etc. may also be added to the batter. |
Nutty Sourdough Waffles Makes about 1 1/2 dozen depending on the size of the waffle maker
2 cups sourdough starter, recently feed and refreshed
2 eggs, beaten
1/2 cup cooking oil
1/2 cup milk
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon granulated sugar
1 cup chopped pecans or walnuts
- In large mixing bowl measure out sourdough starter. Add eggs, oil, and milk; mix well.
- In a separate bowl, mix together flour, baking powder, salt, baking soda and sugar. Add all at once to starter mixture; beat just until blended. Stir in nuts.
- S[read batter (appoximaltly 1/4 to 1/3 cup depending on waffle maker size) on lightly greased or sprayed, preheated waffle grids.
- Cook according to waffle maker directions, approximately 5 to 6 minutes. Repeat.
Step 1: Mixing the liquids. Step 3: Mixing the wet and dry ingredients.
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