The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Buckwheat Sourdough Waffles

Bread1965's picture
Bread1965

Buckwheat Sourdough Waffles

I made Maurizio's waffles with some discard this morning.  You'll find his recipe here. The modification was to use a blend of 50% whole buckwheat flour and 50% unbleached bread flour in place of the 250g of all-purpose. Otherwise it was pretty much the same.  I had been accumulating starter from feedings this past week in a glass jar in the fridge. I didn't weigh or measure it so I assume I probably added a full cup rather than half - but it was more spent than not (ie: not active, but not totally depleted either. Using a Belgian waffle maker the recipe yielded five full rounds.

 

Comments

Danni3ll3's picture
Danni3ll3

I haven’t tried yet to make waffles or pancake with sourdough, mostly because I rarely have discard. I’ll have to build up some and try this. 

Bread1965's picture
Bread1965

Thanks Danni - I've made them before using only AP flour and found them heavier and more filling. These were perfect because they were so light and fluffy.. and because you're using left over starter they're so easy to throw together the night before. I ended up freezing three full rounds and they thaw very nicely. Bee good, FRANK!