Sourdough Waffles: Experiment #4
After some experiments with my regular Brussels waffles, I’ve had a thought on how to get the sourdough waffle to behave more admirably. The gist is that I am mixing the starter with all of the flour and liquids at once. Butter, egg and salt come as a second step. We’ll see how this goes.
47g unbleached white all purpose flour
30g ripe sourdough starter
45.5g whole milk (room temperature)
30.5g mineral water (room temperature)
25g egg (warmed in a water bath) and then lightly beaten
1.3g fine salt
4.0g fine sugar
28g melted European style butter (at 43ºC/110ºF)
2. Add the water to the mixture. Stir to completely blend, and then cover the bowl with plastic wrap. Let it rest 3 hours at room temperature.
3. Then add the egg, salt, sugar and butter. Mix to blend completely, but do not overmix.
5. Transfer the batter to a 500ml or 2 cup measuring cup with volume markings. The batter should be ~180ml in volume.
6. Allow the batter to rise overnight for ~12 hours, until it reaches 320ml in volume.
7. Pour your batter into a preheated iron at 188ºC/370ºF, and cook for 3 minutes 35 seconds.
Allow the cooked waffle to cool until it reaches 49ºC/120ºF, and then place it back on the iron to cook for 10 seconds. Dust the finished waffle liberally with powdered sugar and enjoy.