Wednesday, January 6, 2010

Sourdough Waffles Recipe #2

This past week, my 40+ year old waffle iron died.  I found a new one at the thrift shop.  It's the kind that flips over (see photo below).  When I got it home, I washed it and of course, I couldn't wait to use it.  Usually I use my recipe that calls for setting up the waffle batter the night before.  Since I had been devising a new recipe in my head, I decided to try it.  My family loves it.  I wish I had gotten a close-up picture of the crumb...there are many little holes making the waffles airy.  This is definitely my choice recipe for waffles.

2 cups starter
2 tbsp melted butter
1 cup or so milk or ricemilk
1 cup flour
1 tsp baking soda
1/2 tsp salt
1 tbsp sugar

In a large bowl add the first three wet ingredients.  In a 4-cup glass measuring cup, add the four dry ingredients.

Pour the wet ingredients into the dry ingredients and stir until blended, being careful not to overdo it.
This is the waffle iron I used.  I seasoned it well for the first waffle but didn't need to re-season it after each waffle.  I poured a generous glop of batter onto the middle and baked it for 2 minutes, flipped the iron, and baked it for 2 more minutes.  The waffles easily popped out.


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