Needless to say, I was quite happy that Phillipe not only survived the month long camping trip, but celebrated his 18 month birthday while we were camping! Both the starter I took with me and the frozen starter did OK. The frozen starter took a while to bubble up so I figure most of the yeast probably died, but some survived the 32 days in the freezer! And so I made another sourdough recipe – waffles. We still eat the sourdough pancakes almost weekly, but the waffles take more time and planning, so they are more of a treat! These are by far our favorite waffles!
These waffles need to be started the night before but only because you are growing out some of the sourdough. There is a lot of sourdough in this recipe. The overnight growth of the recipe also allows all of the flour to undergo autolysis for a better rise.
RECIPE: 2 cups flour
1.5 cups warm water
1.5 tbsp dried vanilla
1 cup sourdough starter
0.5 cups canola or olive oil
2 eggs
2 tbsp sugar
Rise: 1 tbsp water & 1.5 tsp baking soda
First: Mix flour, water and sourdough together. Cover with plastic wrap and sit overnight (6 hours minimum).
The next morning add vanilla, oil, eggs and sugar just until mixed. It will not look homogenous. Warm up the waffle iron.
Just before cooking, mix the last water and baking soda in a separate container. Add to the waffle mix and stir thoroughly. Now you are ready to cook the waffles.
These will take a little longer to cook (4-5 minutes) depending on how much rise you get from the mix. Make sure the mix has stopped steaming before removing from the waffle iron.