Hi all! Thought I'd share this one as I recently bought my first waffle iron and hit upon this recipe on my second attempt. Makes some really really light and crispy waffles!
300g sourdough starter (100% hydration) preferably fermented on the counter for 12-24 hours
1 egg
2 tbsp sugar
5 tbsp melted butter
1 tsp vanilla extract
Milk
1 tsp baking soda
Ferment your starter then when you're ready for the waffles mix in all ingredients except the soda adding milk until you have a fairly thin and pourable batter. Add the soda and preheat your waffle iron and be aware that the acid in the sourdough starter will mean that the batter will double in volume - keep it in a container big enough to prevent spillage! Then just cook away as per usual taking care not to disturb the batter too much so it stays fluffy
You can keep the waffles warm and crisp in a 100C/200F oven until you're ready to serve
300g sourdough starter (100% hydration) preferably fermented on the counter for 12-24 hours
1 egg
2 tbsp sugar
5 tbsp melted butter
1 tsp vanilla extract
Milk
1 tsp baking soda
Ferment your starter then when you're ready for the waffles mix in all ingredients except the soda adding milk until you have a fairly thin and pourable batter. Add the soda and preheat your waffle iron and be aware that the acid in the sourdough starter will mean that the batter will double in volume - keep it in a container big enough to prevent spillage! Then just cook away as per usual taking care not to disturb the batter too much so it stays fluffy
You can keep the waffles warm and crisp in a 100C/200F oven until you're ready to serve
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