Sunday, March 8, 2009

Snow Day Sourdough Waffles

Yesterday the temperature was in the mid forties and sunny. I sat outside in the warm sunshine, boiling sap, making syrup. Today snow...

So I made Sourdough Waffles to go with yesterday's fresh syrup. When my starter needs to be used and I don't have time to make bread, these waffles are my answer. Set it up the night before, stir in a few ingredients the next morning, and you have the best breakfast ever. They're crisp on the outside, light, fluffy and moist on the inside with a mild sourdough tang. Cook up the whole batch and throw any leftovers in the freezer. They're just as good toasted on a busy morning.

You just have to drag out the old waffle iron and give these a try. Once you've tasted them you'll want to make them over and over again.

Back in 2001 I ordered some sourdough starter from King Arthur Flour and it came with a recipe. I've tweaked and adjusted it over the years and it continues to be our family favorite, with or without the blueberries.

The night before sponge:
  • 1 cup All-Purpose Flour
  • 1 cup Whole Wheat Pastry flour
  • 2 tablespoons sugar
  • 2 cups buttermilk (I use Saco dry buttermilk, very convenient and keeps a long time in the fridge)
  • 1 cup sourdough starter

  • In a large mixing bowl, stir together the above ingredients. Cover and let rest at room temperature overnight.

    The next morning, while the waffle iron is pre-heating, make the batter
    • All of the overnight sponge
    • 2 large eggs
    • 1/4 cup vegetable oil
    • 3/4 teaspoon salt
    • 1 teaspoon baking soda
    • 1 cup fresh or frozen blueberries
    In a small bowl, beat together the eggs, and oil. Add to the overnight sponge, stir in the salt and baking soda. Add the blueberries. Pour batter onto your hot greased waffle iron. For the crispiest waffles, let most of the steam escape and the waffle will be very brown. Serve with butter and hot maple syrup. Serves 4.

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