Sunday, December 5, 2010

Sourdough Buttermilk Waffles

 In my opinion the recipe is unbeatable. I have made these waffles many times, using different flours, and always were perfectly light, crispy and very tasty.



Overnight sponge: mix the ingredients and let sit for a night in the kitchen
1 1/4 cup white whole wheat flour
1cup+2Tbs buttermilk
1Tbs any sweetener
1/4 cup whole wheat sourdough starter (active, 100% hydration)
active starter
In the morning , mix the batter -must be thicker than sour cream (you can make pancakes if you prefer)
1 beaten egg
2Tbs butter,melted
3/8 tsp salt
1/2 tsp baking soda.

Mix the batter into overnight sponge. Spoon  it into a hot waffle iron.
thick batter

If you would like to use up  more sourdough starter , use for the sponge:
1 cup + 1Tbs flour
1 cup buttermilk
1/2 cup starter
crispy waffle

Recipe from-http://www.thefreshloaf.com/node/1770.
po polsku przepis tu i tam


 The waffles go  to yeastspotting at Wild Yeast Blog.


For my husband I made apple waffles. I mix 1 cup of batter and 1 medium appple (grated). The were not crispy but moist.








3 comments:

  1. chętnie bym sobie zrobiła takie gofry...tylko gofrownicy brak...ale rozumiem że naleśniki można też z tego ciasta zrobić, zatem zapisuję sobie do wypróbowania...pozdrawiam serdecznie

    ReplyDelete
  2. Ewo, jesli chcesz robic nalesniki -a nie placki w amerykanskim stylu-to musisz zmniejszyc ilosc maki lub zwiekszyc ilosc maslanki.

    Dorotko-spokojnie mozesz wpasc na gofry:)bo zrobilam z podwojnej porcji.

    ReplyDelete