Waffles based on a sourdough starter. Water and flour ingredients are quite exact others are more aproximative. Result is very light waffles, not to sweet.
- 200 g sourdough starter (based on 100g water and 100 flour)
- 700 g bread flour
- 700 g water
- 60 g butter
- 100 g milk
- 3 eggs (small ones, could be 2 large ones also)
- 4 tablespoons sugar
- pinch of salt (or cream of tartar)
1. Reactivate the starter by adding 300 g water and 300 g flour. Mix well.
Save 200g for future use, leave other part to rise for 4-5 hours (from 11:00 till 15:30).
2. Flour batter should be active now (visible bubbles).
Add remaining flour (400g) and same amount water. Mix well with a spoon for 2 minutes. Leave to rise for about 3 hours (15:30 to 18:00).
3. Flour batter should be well risen and doubled in volume.
Separate yolk and egg white. White goes in a spotless, grease-free bowl. Whisk the white with the salt to a smooth foam (not to stiff peaks).
Melt the butter and leave to cool. Add the milk and sugar to the butter and mix; add the egg yolks. Mix all together. If the mixtures curdles, add some flour. Not a big deal if it’s not a completely smooth mixture.
Gently add the butter and milk mixture to the flour batter. Using a spoon slowly combine both. At first both parts will seem to “avoid” each other. The risen flour mixture will shrink a little in volume.
When both are wel combined add the egg white in the same manner.
Some small patches of egg white will probably remain.
Leave to recover for about 30 minutes.
4. Bake in a waffle-iron till golden brown, timing depends on the type of iron +-50sec in my case.
First sourdough waffle.