SOURDOUGH BELGIAN WAFFLES
What a great use for sourdough starter! This recipe is for the original type of Belgian waffles from Brussels. They are made with yeast, which results in a waffle that is crispy on the outside, and light and fluffy on the inside. Using a sourdough batter gives these waffles just a hint of the tangy flavour found in sourdough bread, and makes it every bit as quick and easy to make as regular baking powder waffles. If you have a Belgian Waffle maker, your waffles will have those deep square indentations that are equally good filled with butter and syrup, or topped with fresh fruit and whipped cream. Make it a special morning by whipping up these easy sourdough waffles.
Number Of Ingredients 9
Steps:
- Preheat waffle iron.
- In a medium bowl, whisk together the sourdough, oil, milk and eggs.
- Add flour, then sprinkle baking powder, baking soda, salt and sugar over the flour. Stir together the wet and dry ingredients just until the dry ingredients are moistened. Add flour if necessary to thicken, or milk to thin. Do not over-mix!
- Pour 1/3 to 1/2 cup of batter on the waffle iron. Cook until golden brown.
SOURDOUGH BELGIAN WAFFLES
Crispy waffles on the outside and tender on the inside. These are great anytime. Serve them topped with fresh fruit and whipped cream for dessert or top with warm maple syrup for a true breakfast treat.
Provided by PaulaG
Categories Breakfast
Time 1h15m
Yield 14 4x4 inch waffles
Number Of Ingredients 9
Steps:
- Proof starter as usual the night before, the next morning, measure out 1 cup starter and refrigerate the rest.
- Separate the eggs whites from the yolk and beat the yolks until creamy; reserve the whites and allow to reach room temperature.
- To the starter add the water, powdered milk, salt, sugar and melted butter; stir to blend; stir in flour.
- Add the beaten egg yolks, cover batter and allow to stand until double (approximately 1 hour).
- Just before baking, beat egg whites until stiff but moist and gently fold into batter along with vanilla.
- Bake on preheated waffle iron as per manufacturer's recommendations.
- Please note: the preparation time does not include the time need to proof the starter.
Nutrition Facts : Calories 129.3, Fat 6.1, SaturatedFat 3.3, Cholesterol 73.6, Sodium 144, Carbohydrate 13.9, Fiber 0.4, Sugar 3.7, Protein 4.4
SOURDOUGH WAFFLES
This recipe requires your sourdough starter to be fed on a 12-hour schedule. If you usually refresh every 24 hours, simply begin feeding your starter every 12 hours two days in advance. Once you reach the fourth feeding, you can start making waffles from your discard. Similarly, if you typically keep your starter in the fridge, bring it to room temperature and feed every 12 hours for 3 days before waffling up.
Provided by Alton Brown
Categories main-dish
Time 9h
Yield 4 Belgian waffles
Number Of Ingredients 13
Steps:
- Combine the starter, milk and flour in a medium bowl and cover with plastic wrap. Rest for 8 hours at room temperature, until the batter is light, full of bubbles, and roughly doubled in size. (If you'd like to make these for breakfast, you can refrigerate the batter overnight after this 8-hour rest.)
- Stir the egg yolk, butter, sugar and salt into the starter mixture until just combined and set aside.
- Beat the egg white and cream of tartar with a hand mixer on high until stiff peaks form, about 1 to 2 minutes, then fold the egg white into the batter using as few folds as possible to keep it from deflating (see Cook's Note). Rest the batter at room temperature for 20 minutes.
- Heat a Belgian waffle iron on medium heat. When hot, lightly coat both plates with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations and cook until crisp and golden brown. Serve immediately or cool on a rack and wrap in plastic wrap followed by foil and freeze for up to 3 months.
- To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).
- For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
- Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The waffles are to be made with the discarded percentage of starter.
COLORADO SOURDOUGH WAFFLES
I developed this recipe after a longing for sour dough waffles. It is the compilation of several recipes and experiments. They are what a waffle should be, crispy on the outside and moist and tender on the inside. I attribute the crispness to the rice milk. You can substitute any other milk.
Provided by COTopChef
Categories Breakfast
Time 20m
Yield 12-16 Waffles, 4-8 serving(s)
Number Of Ingredients 14
Steps:
- NIGHT BEFORE.
- Combine all the Sponge ingredients (starter, flour and water) in a large mixing bowl. (Be sure the bowl is large enough that batter will not overflow the bowl as it expands by producing carbon dioxide).
- Allow to sit at room temperature, loosely covered for 12 hours or longer. (Any extra sponge can be added back to your starter).
- NEXT MORNING.
- Separate the eggs and beat egg whites until form stiff peaks.
- In medium bowl, beat egg yolks, milk and oil.
- Stir in the Sourdough Sponge and mix well.
- In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together.
- Stir the dry ingredients into the egg wet mixture.
- Allow mixture to rest for at least 10 minutes. (If not used right away, cover and refrigerate - do the same for any left over batter or freeze it.).
- Fold in the whipped egg whites.
- Ladle batter on to preheated waffle iron and bake per iron's instruction.
- Serve with butter, warm syrup, fruit compote, fresh berries and/or whipped cream.
- TIPS & TRICKS:.
- - Spray the iron with vegetable spray only before the first waffle.
- - Refrigerate or freeze any remaining batter. Bring to room temp before using.
- - Bake any remaining batter for a little less time and freeze the waffles in resealable bags for another day. Re-heat in toaster.
SAM'S SOURDOUGH WAFFLES
A crispy outside with thick softness within - my family won't stop enjoying them every week! The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts. This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!
Provided by Sam Nemati
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 4h18m
Yield 15
Number Of Ingredients 9
Steps:
- Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
- Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
- Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 19.1 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 408.2 mg, Sugar 2.1 g
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