Colorado Sourdough Waffles Food

SOURDOUGH WAFFLES RECIPE

Steps:

• Gather the ingredients.
• Preheat your waffle iron to medium or dark and preheat your oven to 200 F.
• In a large bowl, whisk together the sourdough starter, milk, and eggs until completely incorporated.
• In another bowl, mix together the flour, baking powder, sugar, and salt.
• Add the dry ingredients to the wet. Add the melted butter and mix until just incorporated.
• Ladle onto the preheated waffle iron. Cook for approximately 4 minutes until golden brown and fragrant. Times will vary depending on your specific waffle iron.
• Keep the first waffles warm in the oven while you cook the rest of the batter. When all of the waffles are done, remove from oven and serve immediately. Store leftovers in an airtight container for up to three days and heat before serving.

COLORADO SOURDOUGH WAFFLES

Steps:

• NIGHT BEFORE.
• Combine all the Sponge ingredients (starter, flour and water) in a large mixing bowl. (Be sure the bowl is large enough that batter will not overflow the bowl as it expands by producing carbon dioxide).
• Allow to sit at room temperature, loosely covered for 12 hours or longer. (Any extra sponge can be added back to your starter).
• NEXT MORNING.
• Separate the eggs and beat egg whites until form stiff peaks.
• In medium bowl, beat egg yolks, milk and oil.
• Stir in the Sourdough Sponge and mix well.
• In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together.
• Stir the dry ingredients into the egg wet mixture.
• Allow mixture to rest for at least 10 minutes. (If not used right away, cover and refrigerate - do the same for any left over batter or freeze it.).
• Fold in the whipped egg whites.
• Ladle batter on to preheated waffle iron and bake per iron's instruction.
• Serve with butter, warm syrup, fruit compote, fresh berries and/or whipped cream.
• TIPS & TRICKS:.
• - Spray the iron with vegetable spray only before the first waffle.
• - Refrigerate or freeze any remaining batter. Bring to room temp before using.
• - Bake any remaining batter for a little less time and freeze the waffles in resealable bags for another day. Re-heat in toaster.

SOURDOUGH WAFFLES

Steps:

• Night Before:.
• Combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container -- be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands.
• Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).
• Next Morning --
• Beat egg whites until form stiff peaks.
• In medium bowl, beat egg yolks, milk and butter.
• Stir in Basic Batter.(Store the balance in the refrigerator for future use. See Recipe #160205 for uses of the left over batter).
• In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together;
• Stir into the egg yolk mixture.
• Allow mixture to rest for 10 minutes.
• Gently fold in egg whites.
• Ladle batter on to preheated waffle iron.
• Follow manufactures instructions.

SOURDOUGH WAFFLES

Steps:

• Combine the starter, milk and flour in a medium bowl and cover with plastic wrap. Rest for 8 hours at room temperature, until the batter is light, full of bubbles, and roughly doubled in size. (If you'd like to make these for breakfast, you can refrigerate the batter overnight after this 8-hour rest.)
• Stir the egg yolk, butter, sugar and salt into the starter mixture until just combined and set aside.
• Beat the egg white and cream of tartar with a hand mixer on high until stiff peaks form, about 1 to 2 minutes, then fold the egg white into the batter using as few folds as possible to keep it from deflating (see Cook's Note). Rest the batter at room temperature for 20 minutes.
• Heat a Belgian waffle iron on medium heat. When hot, lightly coat both plates with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations and cook until crisp and golden brown. Serve immediately or cool on a rack and wrap in plastic wrap followed by foil and freeze for up to 3 months.
• To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).
• For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
• Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The waffles are to be made with the discarded percentage of starter.

CINNAMON SUGAR SOURDOUGH WAFFLES

Steps:

• Combine the cinnamon and sugar in a shallow bowl.
• Preheat your waffle iron according to the manufacturer's instructions. Add the leftover starter, milk, 2 tablespoons (28 g) of melted butter, and egg into a large bowl. Whisk well to combine. Add the flour, sugar, baking powder, and salt and continue to whisk until smooth. If the batter seems too thick, add more milk to thin out the texture. This will all depend on the consistency of your sourdough starter.
• Lightly coat the waffle iron with cooking spray. Ladle some of the batter into the waffle iron to fill the pan. Cook for 3 to 5 minutes, or until golden and crisp. Transfer to a cutting board and brush lightly with some of the remaining melted butter. Press the waffle into the cinnamon sugar to coat on both sides. Repeat to cook the rest of the waffles.
• To serve, top your waffles with the pineapple, mixed berries, and coconut flakes. Enjoy with sweet maple syrup on the side.
• TIP: Once completely cool, these waffles can be frozen for up to 2 months. Cover in plastic wrap and a layer of foil before freezing. Bake frozen at 350°F (180°C) until warmed through.

SOURDOUGH BELGIAN WAFFLES

Steps:

• Proof starter as usual the night before, the next morning, measure out 1 cup starter and refrigerate the rest.
• Separate the eggs whites from the yolk and beat the yolks until creamy; reserve the whites and allow to reach room temperature.
• To the starter add the water, powdered milk, salt, sugar and melted butter; stir to blend; stir in flour.
• Add the beaten egg yolks, cover batter and allow to stand until double (approximately 1 hour).
• Just before baking, beat egg whites until stiff but moist and gently fold into batter along with vanilla.
• Bake on preheated waffle iron as per manufacturer's recommendations.
• Please note: the preparation time does not include the time need to proof the starter.

SAM'S SOURDOUGH WAFFLES

Steps:

• Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
• Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
• Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.

SOURDOUGH WAFFLES

Steps:

• Grease and preheat a waffle iron according to manufacturer's instructions.
• Mix sourdough starter and eggs in a bowl. Mix in flour, baking soda, salt, and sugar. Stir applesauce into the batter; mix well to combine.
• Pour 1/4 to 1/2 cup of the batter onto the preheated waffle iron. Bake until golden brown according to manufacturer's instructions, about 3 minutes.

PUMPKIN SOURDOUGH WAFFLES

Steps:

• Place the oats in a blender container and process to break up flakes.
• In a medium bowl combine the processed oats, flour, spice blend, salt, baking soda and brown sugar.
• Add the pumpkin, egg and butter stirring to combine; add the starter and the milk as needed to reach proper consistency for a thick waffle batter; stir in nuts.
• Bake on preheated waffle iron as per manufacturers suggestion.

CORNMEAL SOURDOUGH WAFFLES

Steps:

• Before going to bed, put 1/2 cup starter in a large mixing bowl, stir in 2 cups buttermilk, sugar, white and wheat flour; mix well and cover with cloth.
• Next morning, while waffle iron is preheating, beat egg whites until stiff.
• Lightly beat egg yolks and add to starter mixture, stir in cornmeal, butter, soda, salt, vanilla and cinnamon if using; add additional buttermilk if batter seems to stiff.
• Fold in beaten egg whites and bake in waffle iron as per manufactures directions.
• Place on wire racks to cool completely before packaging and freezing.
• To reheat, toast in toaster oven to desired degree of crispness.
• Please note that the cook time does not reflect the overnight proofing of the batter.