Typically, we use whole grain wheat that I sprout and dehydrate .. then grind when making bread, pancakes, waffles, etc. A few years ago we purchased a grain mill; which we use several times a week grinding just enough needed flour at a time. Soaking and sprouting the grain improves the nutritional value and makes it easier to digest (read here if you're interested) (and here).
|wheat sprouted then dried|
Recipe for sourdough waffles (makes about 5-6 large Belgian style .. you may get more from a standard waffle maker.
The night before you make waffles:
1 cup sour dough starter
|waffles freeze well .. bye-bye Eggo!|
1 cup filtered water
Mix these ingredients in a large glass bowl using a wooden or plastic spoon (metal supposedly reacts poorly with the starter). Cover the bowl with plastic wrap or a lid and leave on the counter. This mixture will rise so make sure the bowl is large.
In the morning, whisk together two eggs, 1 tablespoon melted butter (or coconut oil), 1 teaspoon vanilla (optional), 1/2 teaspoon sea salt and 1 tablespoon sucanat (minimally refined cane sugar) in a small bowl. Add this to the large bowl and stir well. You want the mixture to be similar to pancake batter .. if it's too thick, add a little milk or water. If it's too thin, add a little more flour.
|additional ingredients mixed in. (yes I used a metal fork here .. it's OK to use just prior to cooking)|
Lastly, add 3/4 teaspoon baking soda and give it a good mix and let the batter rest for a few minutes.
Heat and grease the waffle iron and add up to 1/2 cup of batter. Bake as directed for your particular waffle iron.
Serve with fruit topping or a little real maple syrup.