Erics Sourdough Waffles Food

SOURDOUGH DISCARD WAFFLES

Steps:

• Combine sourdough starter and yogurt in a bowl the night before you plan to cook the waffles. Stir while pouring in flour and brown sugar. Mix until well combined. Cover batter and let rest in the fridge, 8 hours to overnight.
• Preheat a waffle iron according to manufacturer's instructions.
• Beat egg in a large bowl when you're ready to make the waffles. Add melted butter and vanilla extract. Mix in baking soda and salt. Add the sourdough starter mixture and stir until batter is well combined.
• Pour batter into waffle iron and cook until golden brown, about 3 minutes per waffle.

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.

SOURDOUGH WAFFLES

Steps:

• In a medium bowl, combine flour, sugar, and 1 1/2 cups warm water. Whisk until well combined and no lumps remain. Add more water if necessary to achieve the proper consistency. Add sourdough starter, and whisk to combine. Cover batter with plastic wrap, and let sit at room temperature (place it in the sink in case the batter bubbles over), for at least 12 hours.
• Heat a nonstick waffle iron. Remove 1/2 cup batter, and add to remaining sourdough starter to keep the starter alive.
• Add cornmeal and salt to batter, and whisk to combine. Whisk in oil and egg yolks. Combine baking soda with 1 tablespoon water, and stir into batter. In a separate bowl, whisk egg whites to stiff glossy peaks, then fold into batter.
• Spray the waffle iron with cooking spray. Spoon in batter to fill but not overflow iron. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes. Quickly flip the waffle back and forth between hands to cool it and to ensure an even crispness on both sides. Repeat with remaining batter. Place the waffles on serving plates. Serve with desired toppings.

SOURDOUGH BELGIAN WAFFLES

Steps:

• Preheat waffle iron.
• In a medium bowl, whisk together the sourdough, oil, milk and eggs.
• Add flour, then sprinkle baking powder, baking soda, salt and sugar over the flour. Stir together the wet and dry ingredients just until the dry ingredients are moistened. Add flour if necessary to thicken, or milk to thin. Do not over-mix!
• Pour 1/3 to 1/2 cup of batter on the waffle iron. Cook until golden brown.

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.

ERIC'S SOURDOUGH WAFFLES

Steps:

• In the evening
• Measure out the liquid ingredients into a medium mixing bowl
• Stir in the sourdough starter
• Whisk in the flour
• Cover bowl and let sit at room temp overnight
• In the morning
• Whisk in the salt and baking soda.
• Make waffles, pancakes. Enjoy.
• Notes:
• There are numerous easy ways of altering this recipe to suit your needs and desires.
• Make it vegan by using any kind of nut or soy milk. Could go all water if you want.
• Between the starter and baking soda, there's plenty of leavening action but I won't try to stop you if you want to whisk an egg into the batter in the morning.
• I use einkorn flour in the video (and in real life most of the time) but find any softer, lower gluten flour works especially well. Sonora wheat or soft white wheat are good options.
• Different types of flour can have markedly different moisture absorption properties. For example, substituting the same weight of Sonora wheat flour for einkorn in the above recipe required 150 grams each of milk and water to achieve a comparable batter consistency.
• A runnier batter makes a lighter waffle. For a heartier waffle, reduce the liquid and/or increase the flour to suit.
• Waffles freeze extremely well. Maybe a bit like left over pizza, sometimes toasted frozen waffles seem like an improvement the second time around. Bake the left over batter at a lower than normal waffle iron setting and let the toaster finish them off.

FRIED CHICKEN AND SOURDOUGH WAFFLES RECIPE BY TASTY

Steps:

• Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour the buttermilk into the bag and seal to close. Marinate the chicken in the refrigerator for 30 minutes.
• Fry the chicken: Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet. Preheat the oven to 250°F (120°C).
• In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk, a little bit at a time, and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
• Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining chicken.
• Working 2 pieces at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), 5-7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on a paper towel-lined baking sheet. Season with salt. Keep warm in the oven while you make the waffles.
• Make the waffles: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the eggs, buttermilk, sourdough discard, and melted butter. Whisk the wet ingredients into the dry ingredients until fully combined.
• Add ½ cup (55 G) of waffle batter to the center of the preheated waffle iron. Cook until the waffle is golden brown and cooked through, 4-6 minutes. Transfer waffle to plate, spread 1 tablespoon of butter on top, then repeat with the remaining batter.
• To serve, add 1 waffle to each plate. Top with a piece of chicken and drizzle with maple syrup and hot sauce, if using.
• Enjoy!

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:

• In a large bowl, stir together dry ingredients, set aside.
• In a medium bowl, beat egg, stir in sourdough starter, oil and milk.
• Stir into flour mixture until dry ingredients are just moistened.
• Preheat waffle iron.
• Pour 1/4 to 1/2 cup batter onto preheated iron.
• Bake 1 to 2 minutes or until golden brown. Makes about 4 servings.