Fresh fruit to the top was always a staple, as was good maple syrup. I have memories as a child waking up to the upstairs kitchen (yes, strangely, our kitchen was upstairs, and all the bedrooms were downstairs-that's the 50s for you) smelling like batter and butter. Pancakes are one of my favorite breakfast indulgences. Then, using a spatula, fold the eggs whites into the mixture until just incorporated (and no more).Ĭook in your smoking hot waffle iron until done to your liking. Pour the yolks into the batter and gently stir through. Lightly scramble up the egg yolks in the second bowl. Whisk the egg whites until they form stiff peaks.
Liquid rhythm crack crack#
Crack the eggs and place the whites in one clean bowl and the yolks in another. Sift the baking soda and salt onto the top of the batter. Warm your whole eggs to room temperature by letting them sit in a bowl of warm water for a few minutes. If you have a 100% hydration starter, you might only need a splash of this water or none.Ĭover the bowl and let sit at room temperature overnight.
If necessary, use some of the 55g (1/4 cup) reserved water to break up the batter until it resembles a traditional pancake batter (it should pour slowly from a spoon). Sprinkle the sugar on top and whisk in your flour, a little at a time, until incorporated. Then add your ripe sourdough starter and mix thoroughly (use a whisk and your hands if needed).
250g (2 cups) all-purpose flour, einkorn flour, or a mix of all-purpose and whole wheatĪdd buttermilk and the melted and cooled butter to a large mixing bowl.100g (1/2 cup, stirred down) ripe sourdough starter.113g (1/2 cup or 1 stick) butter, melted and cooled.55g (1/4 cup) water (used to adjust batter consistency).It's nice to have both, even if a bit extravagant, as we can alternate between the two irons depending on the type of waffle we're in the mood for that particular morning. My only regret with this iron is that I didn't get it soon enough. If you've ever wanted deep waffles that can hang onto all manner of cultured butter, fruit, and syrup, this is the one for you. The other iron I have is a NordicWare cast aluminum Belgium waffle iron-this thing is amazing. The cast iron can get extremely hot, quickly setting and searing the waffles. The first is a Rome cast iron waffle iron, making these waffles a little more squat but extra crunchy. The following sourdough waffles can be made in any waffle iron, but I'm partial to the two I have. Thankfully, a batch of sourdough starter waffle batter was fermented and ready to hit the iron.
It’s funny to watch shepherds outside when it snows: they rampantly run around eating the snow, digging here and there, and generally create a little storm of their own.Īs adults (maybe it's just me?), we're hesitant to get dirty and make a mess sometimes, it's great to see kids or your pets throw all that aside and care only about the moment. Arya, our German shepherd, wanted to go outside to do some hiking and investigating in the snow. I made these recently on a snowy day here in Albuquerque, which somehow fits perfectly with warm waffles. If you maintain a stiffer starter (60-75% hydration), you might have to add more liquid until the consistency of the batter is typical for what you're making. Note that you might have to adjust the hydration of the recipes below to suit your sourdough starter. My previously outlined schedule for creating a sourdough starter and my guide on maintaining a sourdough starter will work well with any of the following recipes, ensuring you have enough starter each day to meet the requirements. I like to use starter discard only once a starter is established, rising and falling predictably each day. I've made the waffles and pancakes so many weekends the process has become ritualistic: mix the batter the night before to ferment overnight, wake and finish mixing, and then get cooking. The following recipes are tried and true here in my kitchen. After all, this waste can be seen as food for our starter so it can continue living. Many see this excess as “waste,” but it can be used for many things besides going into your compost bin. Since I feed my sourdough starter twice daily, I usually have an excess of starter in the morning and evening. Plus, it's still considered baking if we're using a starter in a roundabout way, right? This post presents a few ways to utilize our excess sourdough starter discarded at each feeding (refreshment). Should we take a break from baking bread for a bit? How about just one entry… Trust me, it will be worth it when you try one of my top 3 leftover sourdough starter recipes below.
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