SOURDOUGH WAFFLES
This recipe requires your sourdough starter to be fed on a 12-hour schedule. If you usually refresh every 24 hours, simply begin feeding your starter every 12 hours two days in advance. Once you reach the fourth feeding, you can start making waffles from your discard. Similarly, if you typically keep your starter in the fridge, bring it to room temperature and feed every 12 hours for 3 days before waffling up.
Provided by Alton Brown
Categories main-dish
Time 9h
Yield 4 Belgian waffles
Number Of Ingredients 13
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.
CORNMEAL SOURDOUGH WAFFLES
Light and crispy, that about says it all. I love cornmeal griddle cakes and have been attempting to adapt them to sourdough waffles. This works quite well. Serve with fresh blueberries, maple syrup or jam. This recipe makes quite a few; however, they freeze well and can be reheated in a toaster oven for a quick weekday breakfast.
Provided by PaulaG
Categories Breakfast
Time 40m
Yield 14 waffles
Number Of Ingredients 12
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.
GRANDMA'S SOURDOUGH WAFFLES
When we were kids, my grandmother used to make this waffle recipe for us every time we would visit. I loved these waffles, but no matter which restaurants I visited I could never find any I liked as well. I recently bought a waffle iron, and my grandmother sent me the recipe. It tastes best, of course, with real maple syrup. Just a warning: this recipe must be started the night before. I've found, in my own experience, that the taste is stronger if you let it sit for 10-10.5 hours instead of, say, 7.5-8 hours. (I've tried it both ways.) We like it stronger. Note: Down below I included the overnight time under "cooking" since it is considered passive work time. The waffles do NOT cook for that long, of course! Enjoy!
Provided by Caryn Caldwell
Categories Breakfast
Time 8h15m
Yield 8-9 waffles, 4 serving(s)
Number Of Ingredients 10
Steps:
- The night before you want your waffles, mix the flour, yeast, and lukewarm water.
- Put in tall bowl, as it will rise quite a bit.
- Cover with towel and let sit in room temperature overnight.
- In the morning, uncover and stir.
- Don't be put off by the texture. It is supposed to look weird. Really.
- Add the eggs and oil/milk, enough to make it thin enough to use.
- It might be a little tough to make it all mix together, because it tends to be a bit sticky, but keep at it.
- Usually helps if you've mixed the eggs a little in a separate bowl, so you're not dealing with a whole yolk.
- In small, separate bowl combine baking soda and sugar. Mix until no lumps.
- Add to soda & sugar mixture to bowl with waffle dough.
- Stir until mixed in.
- Let sit about fifteen minutes. (A good time to start preheating your waffle iron.)
- Spray waffle iron with cooking spray. You'll need to repeat this occasionally as the spray wears off.
- Experiment with amounts of waffle dough to put in the iron and times. For us, we use a ladle and cook each waffle for 3-5 minutes. Those sizes and times work perfectly for us, but I'm sure waffle irons vary in size and cooking times.
- You can get creative with adding other ingredients. I haven't tried any of these yet, but I've heard adding crumbled bacon, blueberries, grated apples, etc. to the mix before making the waffles works well.
- For us, the recipe usually yields 8-9 waffles, enough for 3-4 people. It might differ for your waffle iron.
Nutrition Facts : Calories 467.7, Fat 10.3, SaturatedFat 1.8, Cholesterol 105.8, Sodium 355.4, Carbohydrate 78.7, Fiber 2.9, Sugar 6.7, Protein 13.5
GRANDMA JEAN SOURDOUGH WAFFLES
Make and share this Grandma Jean Sourdough Waffles recipe from Food.com.
Provided by Chef Figuring It Out
Categories Breakfast
Time 15m
Yield 1 waffle, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix first three ingredients (flour, dry milk, hot water) together well. Then add sough dough starter. Cover with kitchen towel and keep warm. Let mixture sit overnight.
- In the morning, take out a cup of the waffle mix and store in a covered container in the refrigerator. (This is the starter for next time).
- Then add:.
- 4 eggs - put yokes in and fluff the whites to soft peaks, fold whites in very last, if you want fluffier waffles. You can throw the whole egg in if in a hurry.
- 1 teaspoon salt.
- 2 teaspoons baking soda.
- 2 tablespoons sugar.
- 1/3 cup oil.
- Mix well.
- Ready to pour into hot waffle iron.
Nutrition Facts : Calories 342.9, Fat 13.7, SaturatedFat 4.9, Cholesterol 82.7, Sodium 509.6, Carbohydrate 42.2, Fiber 1.1, Sugar 10.5, Protein 12
GRANDMA'S SOURDOUGH BREAD
This is a recipe from an old cookbook. I only have a few pages left so I can't say what the cookbook was called or where it came from. I found the pages glued to cardstock in the pages of a binder which belonged to my grandmother. I made this bread for the first time a year ago. It makes a wonderful loaf of bread, tastes like REAL sourdough to me. It has beer in it (the brand with rocky mountain water in it) and it takes a nice flavor from the beer. I hope everyone likes it as much as I do ! I have also posted the starter recipe. ENJOY!!!!!!
Provided by Stevens Dad
Categories Sourdough Breads
Time 3h30m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Soften yeast in warm beer. Blend in 2 cups of the flour, Grandma's starter, sugar, butter and salt. Combine 1 cup of the flour and the baking soda; stir into flour-yeast mixture.
- Stir in as much of the remaining flour as you can with a wooden spoon. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 to 8 minutes total).
- Place in greased non metallic bowl; turn once. Cover; let rise till double in size, 1 to 1 1/2 hours. Punch down; divide dough in half. Cover; let rest 10 minutes.
- Shape into two oblong or round loaves.
- Place on greased baking sheet which has been sprinkled with yellow corn meal. Cover; let rise till almost double in size, about 1 hour. brush with a little water. Make diagonal slashes across tops of the loaves.
- Twenty minutes before rising is complete pre-heat oven to 375 degrees.
- Bake in the oven at 375 degrees for 30 to 35 minutes.
Nutrition Facts : Calories 356.8, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 684.9, Carbohydrate 67.7, Fiber 2.4, Sugar 5, Protein 8.8
GRANDMA'S SOURDOUGH PANCAKES
My Grandma had to drop out of school in the eighth grade to cook for the farm hands on her father's farm. She was taught old school style and the lady could throw down! These pancakes are one of her special recipes! Enjoy
Provided by tornadoes three
Categories Breakfast
Time P1DT6m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 1. Night before: Mix flour, milk, salt, and starter in large bowl. Cover and let stand over night! (Be sure to set aside 1 cup as future starter).
- 2. In morning: Add Soda, eggs, sugar, oil or butter. Mix until lumps are gone.
- 3. Cook on heated skillet until cakes are golden brown. Serve with favorite syrup (Grandma's choke cherry syrup is the best!).
- Starter: Soften yeast in warm water.
- Stir in Flour, water, and sugar. Beat until smooth.
- cover and let it stand at room temperature until mixture is bubbly. During this time stir 2-3 times daily. Refrigerate or freeze.
- IMPORTANT GRANDMA TIP:
- DO NOT WASH STARTER CONTAINER! SOURDOUGH, GOOD SOURDOUGH, DEPENDS ON THIS!
Nutrition Facts : Calories 350, Fat 9.2, SaturatedFat 2.5, Cholesterol 55, Sodium 499.4, Carbohydrate 55.7, Fiber 1.9, Sugar 4.9, Protein 10.2
GRANDMA B'S SUPER WAFFLES
This was my grandma's favorite waffle recipe. It has become a family favorite enjoyed on special occasions not only by her grandchildren but great-great grandchildren as well. The clipping is yellow with age clipped I suspect from the local daily paper many many years ago.
Provided by Gerry
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- note: if you do not have sour milk or buttermilk measure 2 tablespoons vinegar into your 2-cup measuring cup and fill to the two-cup mark with sweet milk and let it stand while you prepare other ingredients.
- Sift together: 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt.
- Combine: 2 cups sour milk or butter milk 4 eggs well beaten Add the milk and eggs to dry ingredients,beat until smooth with a hand mixer or electric mixer on high speed.
- Stir in 3/4 cup melted margarine or salad oil.
- Bake in preheated waffle iron until crisp and golden. For large maker 2 cups for small maker 1 cup batter.
- Serve with your favorite toppings.
SOURDOUGH WAFFLES
This recipe is posted as a compliment to Recipe #160205; offering another use for the Basic Batter (sponge) used in both. Recipe comes from the Goldrush Sourdough Comapny.
Provided by Galley Wench
Categories Breakfast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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