Sourdough Waffles: Experiment #2
My recent experiment with sourdough proved to be a little frustrating, as it seems sourdough’s propensity for “eating” milk and working on gluten made for a more dense and wet waffle than I would care for. The solution may be swapping out some of the milk for water, which the following experiment will be all about.
makes 2 round 1/2″ American-style waffles
Preheat the waffle iron to 191°C/375°F
1. Mix all of the dry ingredients in a medium bowl.
2. Add the sourdough, warmed egg and melted butter.
3. Then add the milk, and whisk to blend the ingredients.
4. Add the water, and finish blending the ingredients. The batter will be fairly thin and smooth.
5. Allow the batter to rise for ~8 hours, then stir thoroughly.
6. Then give the batter another 8 hours (overnight) to increase roughly ~75% in volume.
7. Pour the mix into the preheated iron and cook for 3 minutes 30 seconds.
Remove the waffle from the iron and place on a wire rack to cool. When the waffle has cooled below 49°C/120°F, place the waffle back into the iron to cook for 10 seconds longer. Serve immediately.