Sourdough is my latest obsession – 100% rye for my European-style “Wild Rye” and now the white wheat starter currently on Day 4, in the Pyrex above. My obsessions usually lead me to new friends, and with sourdough I’ve found my people who can talk about starter vs. levain, grain sourcing, and hydration ratios for hours (love you, Stella!) While double checking myself on my rye, I stumbled across Mark Sinclair, of Sinclair’s Bakery. A one-man show commanding the most efficient and beautiful bakery I’ve ever laid eyes on! His bakery rolls with him from market to market, towed behind his big truck. Very Montana. Truly awesome.
So, sourdough waffles. When you’re maintaining a starter, you’ve got to toss a portion of the starter every time you refresh it. I usually do that once a week in the evening, so it is easy to use a big scoop of starter to start this waffle batter for the morning. (Thanks to my friend Leah, and King Arthur Flour, for helping me figure this out! Gotta love those mid-Westerners.)
If you’re interested in going down the sourdough path, I recommend Peter Reinhart’s hefty tome, The Bread Baker’s Apprentice, as well as any information you can gleen about Tartine’s Bread, including: Chad Robertson’s book Tartine Bread, Tartine Country Bread in the New York Times, and this informative blog by France, Tartine-Bread.
No sourdough starter for you? Make these Overnight Yeast Waffles, they’re delicious too!
- ½ cup sourdough starter
- 1 cup flour (whole wheat, all-purpose, or a combo)
- 1 cup milk or buttermilk
- 1 Tablespoon sugar
- 4 Tablespoons butter, melted
- 1 egg
- ½ teaspoon salt
- ½ teaspoon baking soda
- Night before: Mix starter, flour, milk, and sugar in a large bowl with enough capacity for batter to rise at least 50% and up to 100%. Cover with plastic wrap and leave out at room temperature until the next morning.
- Morning: Stir the melted butter, egg, salt, and baking soda into the overnight batter. Pour ½ cup batter into preheated waffle iron and cook until waffle is golden and crisp.