It has been too hot for bread over the last two weeks. The heat is ridiculous and I never want to turn on my oven. However, I have a bunch of sourdough starter languishing in the refridgerator. So I decided to make waffles.
Recently I've been on a big waffle kick. I started over the last 4 months or so making waffles on the weekends with my sourdough starter using a slightly modified version of this recipe from Wild Yeast. I usually half the recipe when I'm just making waffles for two people, but this time I doubled the recipe and made enough waffles to store in the freezer and toast whenever I wanted a nice crispy waffle. They are delicious!
|Waffles on the Cooling Rack|
Recipe for Sourdough Toaster Waffles:
- Make sure your sourdough starter is viable but also that it is young and sweet smelling like overripe fruit. If it smells wine-y or vinigar-y, your waffles will taste like vinegar. If it is not young smelling, refresh it and leave it out on the counter for a few hours until it's ready.
- Heat a waffle iron and grease it (I use a small amount of spray canola oil)
- Follow the Wild Yeast pancake batter recipe (I put in 2 tbsp of honey instead of maple syrup and I made the waffles half with whole wheat starter). The batter should be slightly thinner than muffin batter but thicker than crepe batter. I usually have to add a couple of splashes of nonfat milk to achieve my desired consistency. If you want a large stash, double the recipe.
- Ladle in enough batter for one waffle.
- Cook until it is cooked through, but not until it is crispy.
- Take out and let the waffle cool completely. Repeat this process until all of the batter is used up.
- Place the cooled waffles in freezer bags (air tight) and remove all excess air from the bag.
- Throw them in the freezer and stick them into your toaster as needed!
|Bag of cooled waffles for the freezer|
I have been really enjoying them. I'm planning on trying sourdough crumpets before the heat dies down.