January 08, 2019
Easy overnight sourdough Belgian Liege waffles (V)
- 100g starter; 100% hydration, ready to use
- 160g alternative to milk or water
- 60g vegan alternative to butter, baking block or vegetable oil
- 50g light brown sugar
- tsp vanilla
- 4g salt
- 300g strong white flour
- Take milk and vegan butter and gently warm in a saucepan until the butter has melted, leave it to cool until it is lukewarm.
- Add starter, melted butter and milk to a bowl and gently fold or stir.
- Add sugar, vanilla, salt, sugar to the mix and gently combine.
- Add the flour, then mix together with the starter to form a fairly loose wet dough.
- Cover with clingfilm to rest for 15-30 mins before folding the starter from the sides until it starts to become elasticky and a nice ball of dough can be made, repeating this process again after 30 mins.
(The dough can now be left to rise overnight or until risen to about 2/3 it's size)
- Knock back the dough to remove some of the air, before turning out the dough onto an oiled surface, divide the dough into 16-20 pieces, depending on the size of the waffles you wish to make; bearing in mind that the dough balls being too large will results in an inconsistent cook.
- Leave the dough balls to have a rest and final rise for about 30 mins, having your waffle iron hot and ready for the end of this time.
- Cook waffles approx 2 mins each in hot waffle iron, although this varies with models.
