I heard your requests and here it is, my sourdough waffle recipe. The waffles it produces are tangy and sweet all at the same time.
I use a sourdough that I originally purchased from King Arthur (it comes with instructions and recipes for beginners). You can make your own 'cheater version' with the recipe I'm providing but because it includes commercial yeast, it is not "true" sourdough. If you are at all interested in sourdough baking, I wholly recommend experimenting with it as it is very soul satisfying. I could (and might, at some point) go into much more detail about keeping your own sourdough and baking with it, but today I'm keeping it simple.
Cheater Sourdough
2 C. all-purpose flour (preferably organic)
1 C. filtered water
pinch of instant yeast (SAF)
Mix the flour, water, and yeast together in a ceramic bowl (don't use metal bowls or utensils). Set the bowl in a warm, clean location for a few days. The mixture will rise, bubble, and then subside. After a few days, it will acquire a sour smell and liquid will form on the top. You can mix the liquid back in with a rubber spatula. Once the mixture develops its sour smell, it is ready for use (probably about four to five days). If the mixture becomes foul smelling or develops a scary color (such as orange), throw it out and begin again.
Sourdough Waffles
Makes approximately eight crispy waffles
On the night before, mix together...
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1/2 C. melted and cooled butter
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1 C. whole milk
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1 C. sourdough starter
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1 tsp. salt
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2 T. brown sugar
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1 1/2 C. all-purpose flour
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1/2 tsp. cinnamon
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1 tsp. pure vanilla
Melt the butter in the milk in a small saucepan over low heat. Allow to cool. In a large bowl, stir together the remaining ingredients and then add the milk/butter mixture. Cover the bowl tightly and let it sit overnight.
In the morning, preheat your waffle iron. The waffle batter will be bubbly. Whisk in the following ingredients:
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2 large eggs
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1/4 tsp. baking soda
The batter is very thick and stretchy. Brush the waffle iron with butter or oil and bake waffles according to manufacturer's instructions (approx. 1/2 C. batter per waffle). The waffles will be golden and crisp.
They are divine with real maple syrup.
