Sourdough Waffles: Experiment #3
Experiment #2 with these waffles did not work so well. The mix appears to have been too liquid, so it began to separate, before it grew sufficiently in volume.
I’m now seeing why people don’t write recipes that use straight sourdough. The ratios and timing would be impossible for most to wrap their heads around. However, I love challenges like these. And what seems to be going on is that the yeast in the sourdough is quite slow acting (as in all sourdough breads), so the risk of separating is great, unless something is there to counteract it. That’s where the benefit of using milk comes in – as the lactic acid producing bacteria in the sourdough will eat that up and thicken it. In experiment #1, it got too thick. In experiment #2, I didn’t use enough milk and it got too thin. So here I’ve kept the milk the same as #2, yet I’ve cut back greatly on the water.
Other changes here are no sugar and a fully ripe starter. The bacteria portion of the sourdough may now outstrip the yeast, resulting in too much tang — yet the whole affair may go much faster than before, which would favor the yeast. We’ll see how it shakes out.
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 ~4 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.