LIGHT AND CRISP SOURDOUGH WAFFLES
I had never been satisfied with the waffles that I had made, I had only tried non-sourdough waffles previously and I thought people must just like the novelty of waffles! That was until I found this recipe, it's easy to make and turn out light and crisp. Found on www.breadtopia.com/sourdough-waffles-and-pancakes/, recipe originaly from Nancy Silverton's Breads from the La Brea Bakery. Note: 8 waffles is the yield from my iron, it make 8 sets of 4 "sweetheart" waffles.
Provided by Cass81
Categories Breakfast
Time 8h15m
Yield 4-8 waffles, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter and milk in a pan until the butter is melted and then let cool to room temperature.
- Add the milk-butter mixture to the starter, salt, sugar and flour in a large mixing bowl (this needs to be at least double the capacity of the batter). Mix these together to form a thick batter.
- Cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, you'll have the batter ready for breakfast the next day.
- Preheat your waffle iron until hot.
- Uncover the batter and whisk in the egg and baking soda.
- Pour 1/3 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.
Nutrition Facts : Calories 231.4, Fat 14.1, SaturatedFat 8.4, Cholesterol 87.7, Sodium 445.3, Carbohydrate 21.1, Fiber 0.6, Sugar 1.8, Protein 5.1
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