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Sourdough Starter for Waffles
Makes about 4 cups
INGREDIENTS
3 cups all - purpose flour
2 cups nonfat milk
1 cup plain yogurt
1 small potato, peeled and finely grated
METHOD
1
In a medium bowl, combine all ingredients until smooth. Cover with
clean towel and set in a warm place until the batter begins to bubble
and has a somewhat pleasant sour smell, about 24 hours.
2
Place in a covered container and refrigerate for at least 3 days
before using.
TIP
Sourdough starter can be kept going indefinitely if “fed” properly. When
you take out 1 1/2 cups of the starter, replace with 1 1/2 cups of flour and
1 1/2 or 2 cups milk. This should be done at least every two weeks and
the starter kept refrigerated in a covered container. However, if not
“fed” properly, the starter may acquire a pinkish color and should be
discarded and a new starter developed.
Recipe courtesy The Wolfgang Puck Cookbook: Recipes from
Spago, Chinois, and Points East and West, Random House, 1996
Sourdough Waffles
Makes 5 8-inch waffles
INGREDIENTS
1 1/2 cups Sourdough Starter
1/2 cup nonfat milk
8 tablespoons unsalted butter, melted
1 egg
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
METHOD
1
In a large bowl, combine the starter, milk, melted butter, and egg.
2
In a small bowl, sift together the flour, sugar, baking powder and
salt. Add to the starter mixture and stir until well combined. Let
proof, covered, in a warm spot until bubbles begin to form, about
30 minutes.
3
Heat the SwivelBaker™. Use 1 slightly rounded 8 ounce metal
measuring cup full of batter and pour into SwivelBaker™. Bake for 5
minutes until golden brown. Repeat with the remaining batter.
Serve immediately.
PRESENTATION
Place one 8 -inch waffle on each of 5 heated plates. Serve warm with
warm maple syrup or fruit syrup. Garnish with fresh fruit, such as sliced
oranges, peaches, or berries. Serve immediately.
To prepare ahead
Through step 2 the batter can be made the night before, refrigerated,
covered, then brought to room temperature and proofed when needed.
Recipe courtesy The Wolfgang Puck Cookbook: Recipes from Spago,
Chinois, and Points East and West, Random House, 1996
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