Sourdough Waffles

In the past, I've started sourdough starters and have given up.  One method makes a very thick 'paste' starter that you end up throwing most of it away to keep feeding it.  (I gave up because I don't like to waste).  Another recipe called for using rye flour .. which seems to have more natural yeast on the grain.  For some reason, I gave up on this one too.  So about 6 weeks ago, I just followed this recipe here ... only I didn't have any 'starter' to start the starter :) ... I just mixed equal parts of filtered water (1 cup) with un-bleached all purpose flour, loosely covered the bowl (you want some air exposure to capture natural yeast spores) and set it on the counter.  After about a week, we had a starter growing.  Read the article in the link it gives the hows/whys of it all.

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

 When maintaining my starter, I use the un-bleached all purpose flour .. and then use the whole grain/sprouted flour along with the starter in my recipes.

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!

1-1/2 cups flour (I use sprouted freshly ground soft spring wheat) ... use whatever you want.
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.

Accidental Sour Dough Bread

The most wonderful bread popped out of my oven this morning.  While admitting to having a hormonally challenged day on Monday, I made a batch of bread and forgot to add the yeast.  I discovered this when, after two hours, the dough hadn't expanded in the teeniest bit.  Not wanting to throw it in the trash, I decided to kneed in the missing yeast.  I gave the dough a good buttering and covered the bowl with a (recycled) plastic bag AND a dish towel.  It sat all yesterday ever so slowly expanding.  I think I punched it down once or twice.  By bedtime (Tuesday) .. it was a nice height .. but I forgot/ran out of time to bake the bread.  Early this morning (deranged and lacking sleep) I divided the dough in two rounds and set it for a final rise.   Heaven .. it gave off the most nutty rich sourdough scent to my entire house.  The bread has that sheen that a good commercial loaf is famous for.  This may be my new easy method of making sourdough bread .. without having to mess with a starter (only next time I won't be getting up in the middle of the night to bake it).