Monday, July 4, 2011
Waffles are so much more than just a pancake with nonstick tread! Served around the world, each country has its unique variation. Sourdough waffles fall into their own genre. They are neither yeasted nor leavened with baking powder. There is no need for beaten egg whites, the light crispy texture is achieved by a reaction between the sourdough and soda.
The night before,
Combine 1 cup of Rye Starter (or sourdough starter) with 2 cups flour and 2 cups water
Cover, let stand overnight
In the morning,
Preheat waffle iron (electric or cast iron)
Add 2 eggs, 4 Tblsp oil, 2 Tbsp sugar and 1/2 tea salt
Combine 1 tea baking soda with 1/4 cup flour
Stir gently into the batter
Batter will rise to double in volume
Bake immediately on hot greased iron.