Sourdough Waffles

Wednesday morning we have Sourdough Waffles for breakfast! I use the sponging method, several hours or the night before I sponge my sourdough starter to prepare it for the recipe I am making.

I like my waffles with loads of chopped pecans. My husband prefers his with bacon dices. For a treat allow one chocolate chip per year a child is old. Top the waffles with butter and real Maple Syrup or in strawberry season, strawberries and unsweetened whip cream.

With sourdoughs only use wood, stoneware, glass, or plastic jars, bowls and utensils.

Sponging: The night or at least 8 hours before:
Mix starter* with whole-wheat pastry flour and lukewarm buttermilk or water to make a very thick batter. Cover. Make 2 cups more than you will need in the morning. This means if you need 2 cups for your waffles make 4 cups total. Plan about 2 cups starter per 4 large (Belgian style) waffles.

Before mixing, stir down batter and pour off extra starter into clean storage crock or glass jar and store covered in refrigerator. A mayonnaise or quart-canning jar works well.

Mix in the following order:
2 cups starter
3-4 eggs (depending on size and crispness desired)
2-4 Tbsp oil (depending on crispness desired)
2-4 Tbsp honey
1/2 tsp baking soda

Stir well before filling heated, sprayed or oiled waffle iron. Follow your waffle iron’s directions for doneness.

Optional–Sprinkle on waffle before closing lid: chocolate chips, chopped nuts, partially cooked bacon dices.

Sourdough is a lactic-acid ferment process with wild yeasts collected from the air. When the baking soda (an alkaline medium) is added to the starter there is a leavening action. Sourdoughs partially “predigest” the flour before baking making it easier for the body to digest and absorb the nutrients. Sourdoughs also help to remove toxic wastes from cells.

* To begin a starter:
If you do not have access to someone’s starter you may begin one with commercial yeast. Remember do not use metal to mix or store the starter.
2 cups flour
2 cups warm water
Maximum of 1/4 cup granulated sugar (may use an alternative sugar)
1 Tbsp. Yeast
Mix and let stand in warm place for at least 8 hours. (The more sugar you use the quicker the starter will grow. If you are patient use less sugar.) Starter should smell yeasty and be foamy or bubbly. Store in refrigerator until ready to use. If you are not using your starter for more than two weeks, I would suggest keeping it in the freezer. Bring it out and sponge it for a slightly longer period of time.