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Sourdough waffles

Super simple, tangy, crispy sourdough waffles

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These waffles are ideal to make use of unfed or discard starter. The quantity required is about 250ml.

The waffles are best served fresh, crispy and warm.

There have never been any left over to try freezing them.

This is a two stage process making use of unfed starter that is started the night before.

The first stage is to make a batter to stand overnight.

The second stage is to combine the overnight batter to the final ingedients before cooking.

First stage ingredients

2 cups of Shipton Mill plain flour

2 tablespoons of sugar

2 cups of buttermilk

1 cup of sourdough starter - unfed

Mix all of the above ingredients together, cover and leave to rest overnight at room temperature. See photo

Second stage ingredients

All of the first stage batter mix.

2 large eggs

1/4 cup of vegetable oil or melted butter. I have only used oil - easier and quicker.

3/4 teaspoon salt

1 teaspoon of baking powder. (You can also use bicarbinate of soda but I have found that a bit too reactive)

Beat the eggs and oil to combine and add to the overnight batter and mix together.

Stir in the salt and baking powder to combine.

There will be a little bubbling.

Pour batter into waffle maker.

Don't be too heavy handed with the batter as it has a tendancy to bubble out if you add too much.

The number it makes will be determined by the size of the waffle maker.

I think this quantity of mix makes 4 or 5 rounds of the 4 waffles in the photo


Added by: Philip Hill

Tags: Sourdough CakeNpastry Waffles

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