Waffles
I love waffles. It’s been a favorite since we were little, Mummy’s buckwheat waffles are divine. As I began working with sourdough starter, I have been making myself multigrain waffles almost every week. I try to only make enough starter to use for this waffle recipe (or around 100 g). Recipe is adapted from King Arthur - I substituted whole grain flour (mixture of spelt and buckwheat). A Belgium-style waffle maker is a must.
Overnight Sponge
60 grams mixed flour— EDIT this is best with at least 1/4 white flour. I combine buckwheat/brown rice for the rest. EDIT 2 (9/24) These days I use at least 1/3 “chia oat powder” by weight. This is made by grinding chia seeds and oats in a coffee grinder. The chia seeds add moisture, which cancels the need for the white flour. Currently, I usually use a combination of buckwheat, whole wheat, and spelt for the remaining flour.
57 grams sourdough starter (90 g used, white flour starter)
1/2 tablespoon sugar
4 oz liquid (buttermilk, sour cream + milk mix) EDIT 2 (9/24) these days I use sour cream + water
Waffle Mix
1 egg
13 g vegetable oil
slightly less than 1/4 teaspoon salt
1/4 teaspoon baking soda
Instructions:
Mix overnight sponge batter. Try to wait 12 hours, can extend if you put in fridge. This is good opportunity to feed starter.
Right before cooking, mix other ingredients together with overnight sponge.
Heat waffle iron (make sure to grease).
Make waffles, I suggest adding gouda or merlot cheese (not cheddar!) EDIT 2 (9/24) swiss is usually best