ERIC'S SOURDOUGH WAFFLES

Eric's Sourdough Waffles image

Provided by Eric Rusch

Categories Recipes

Yield 1-2 medium waffles (double, triple, etc. recipe as needed to feed the hungry hordes)

Number Of Ingredients 6

120 grams water (~1/2 cup)
120 grams 2% milk (~1/2 cup)
40 grams sourdough starter (~1/8 cup)
120 grams whole einkorn flour (~1 1/3 cup). (See notes below about using different flours)
1/4 tsp salt
1/4 tsp baking soda

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.