The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Waffles

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SylviaH's picture
SylviaH

Sourdough Waffles

These are the most delicious tasting waffles and a keeper recipe for me.  They are crispy and light with a wonderful flavor.  Very easy to make and were perfect to feed my hungry husband Mike after his very early morning bike race.  He had stayed up after working his swing shift and went directly to the race.  9 AM he was home and hungry.  I had prepared my batter that night and only had to heat the waffle iron add eggs and baking soda to the batter and wisk.  I made some poached eggs while the waffles baked.  This recipe comes from the popular BreadTopia site.  They are perfect for freezing and so easy.   I would suggest doubling the recipe if you are feeding more than 2. 


                           


The night before:


Heat to melted and cool


4 oz. (1/2 cup - 115Gm) Unsalted Butter


8 oz. ( 1 cup - 225Gm) Milk


Add To:


9 oz. (1 cup - 225Gm) Starter - my starter was 100% hydration


1 tsp. sea salt


1 TBsp. Brown sugar


6 oz (1 1/2 cup - 170 All Purpose Flour


Mix - Thick Batter - Cover - 8 - 14 Hours


Pre-heat waffle iron 10 - 15 minutes


Uncover batter whisk in 2 large eggs and 1/4 tsp. baking soda


3- 5 minutes in iron or longer for darker waffles.  While my waffle iron pre-heated I put a large stainless steel fry pan with lid and about 2 - 3 inches of water on to come to just boiling point.


We love poached eggs..


When the waffles went into the iron I cracked my egg directly onto the counter.. ' not on edge of bowl ' no shells this way.. put it into a very small bowl with a lip and very gently slide it into the simmering hot water ' no bubbles boiling '.  I use a handled round skimmer to take them out of the water and drain..using a paper towel so absorb any extra water.  Served with poached eggs and strawberries.


                        


                                     


 


                                                                        


            Sylvia


 


                            


 

Comments

ZD's picture
ZD

I will be trying these. Thanks for sharing.

SylviaH's picture
SylviaH

My husband loves to have frozen ones handy...so I bake them a little on the lighter side.


sylvia

leucadian's picture
leucadian

I've been making these for a very long time, and no other waffle has the same texture or taste. I think the acid in the sourdough makes the baking soda really pop, creating a very airy interior and a thin crisp shell. The texture is like a popover, if that helps, or maybe yorkshire pudding right out of the oven?? Crisp on the outside, moist in the middle. Maybe like a fresh croissant, yes, I think that's the contrast. Compared with bisquick waffles, the only similarity is the shape. By the way, I'd recommend keeping the batter relatively thin, and using the very hottest iron setting you can manage, and let the iron fully reheat between waffles. These things really respond to high temps.


Sorry to go into rapture on this, but sourdough waffles are in a class to themselves. Thanks for spreading the word.


Stewart

SylviaH's picture
SylviaH

I agree these are fantastic and I love the flavor and the crispy crust.  I have just a little cheap iron and it does have to be very hot.  The only difference was we enjoyed the the texture of the thicker battered waffles with the crispy crust and nice crumb ' the first ones being made'...I noticed the batter became a little thinner making a crispy crust and less crumb as I was making the last ones and the recipe stated to make a thick batter. My batter was thick but became a little less fluffy towards the last.   I thought maybe I had given a little to vigorous wisking..and I was going to make it thicker next go round by not wisking quite as much...it probably lost some of it's air as the baking soda fizzled out towards the end...the last ones into the iron were thinner and very crispy without as much crumb..Oh, well both ways they are delicious and I will have more to make to test out the batter preference.   Next time with some fruit in them..yumm!


Sylvia 

jackie9999's picture
jackie9999

Okay...now I have to buy that waffle iron I figured I didn't need....


Beautiful pictures!

SylviaH's picture
SylviaH

Mine is very small and takes up almost no room..great for the two of us.  You'll love having waffles in the freezer too.  My little Jack Russell actually gave up catching a mouse he was freaking out over...to lure him away and that's saying something...one waffle!  He did do it in this morning and left it on the patio chair for me to see!


Sylvia

zoltan szabo's picture
zoltan szabo

Dear Sylvia,


lovely looking waffles!


Happy Baking, Zoltan

SylviaH's picture
SylviaH

Baking to you : ) , Zoltan


Sylvia

rossnroller's picture
rossnroller

Now there's a new sourdough indulgence to keep my weight management challenging!  Thanks for the heads up on these beeyootiful-lookin' waffles, Sylvia.


Must admit, I haven't heard of having waffles with poached eggs - or any eggs, for that matter. That must be an American thang (like combining bacon and pancakes with maple syrup - oooerrr). Still, open to anythiing...well, almost!


I'm wondering, do you add any toppings to the waffles other than strawberries when you have them with eggs? And I gotta ask - are strawberries with waffles and eggs a typical combo in your part of the world? Absolutely no judgement implied...just curious.


Cheers
Ross


 

SylviaH's picture
SylviaH

I guess it's true different strokes for different folks..ha, ha..Maybe it's what's considered a lumbjack's breakfast..the pancakes or waffles are just a side to the ham, bacon, eggs even hashbrowns ..you'd have to be a lumberjack to burn all that off, Oh my!  Most resturants here in the US offer a side of pancakes to go with the full egg breakfast.  Strawberries, whip cream piled on top of waffles is very popular here in US..we are just beginning our wonderful California strawberry season..they grow them all along the ocean and inland..everywhere around here..wow are they fantastic and sweet..I buy them by the case many times through the season, we grow everything here in California nearly year round.  Eggs are served right on top of pancakes or beside them and bacon or ham.  But the strawberries and waffles or some call the hugh waffles used a Belgium waffles is a delight...it's like eating strawberry shortcake and whip cream and is usually served alone.


I had a blog some time ago HERE on some sourdough waffles and it was fun.  Served again with eggs, bacon and good old cup of tea.  dmsnyder - David gets voted for having the coolest ever waffle iron.  You have got to see it. 


Sylvia

rossnroller's picture
rossnroller

I hasten to add, I am already far TOO familiar with waffles with strawberries, whipped cream, maple syrup or honey, icecream - anything sweet and delicious and wicked, basically!  We have them here as well (and I'm a sweet waffle victim...oh believe me, I am...ah'm jest a boy who cain't say no...). It's the savoury brekkie accompaniments - bacon, eggs, etc - that are bizarre to me!


Not that I don't also lurve said savouries - just not with sweet-topped pancakes or waffles!


Anyway, it's all about food and therefore all interesting.  I have no doubt we have this much, at least, in common! :)

linder's picture
linder

I'm always looking for ways to use starter, especially when it needs refreshing and you've got the dreaded 'discard'.  I just can't bear to throw it away.  I've been making crackers with most of it, but now here is a new addiction!  Thanks, SylviaH, the waffles look great.

SylviaH's picture
SylviaH

Sylvia

Stuart Borken's picture
Stuart Borken

I have a question about the recipe.  Do you refrigerate the dough for the 8-14 hours of resting or do you let it sit out on a counter?

SylviaH's picture
SylviaH

Hello Stuart,

Just mix up the batter and let it sit out on the counter overnight.  The directions say 8 to 14hrs.  I just mix up the batter before going to bed and then it's ready to finish in the morning for breakfast. 

If you click on the word 'BreadTopia' in my paragraph at the top of the page..it will take you directly to the recipe at the BreadTopia site for a little clearer directions.

My husband likes to also have frozen waffels handy.  I just bake them a little lighter in color and wrap them up good after they have cooled completely.  I separate them with parchment paper cut in little squares and place them into plastic freezer bags..

Enjoy,

Sylvia