Sourdough waffles revelation
Many, many months ago, when I first started making sourdough, I tried making sourdough waffles with some leftover starter.
Man, was I disappointed. The flavor was nice, but the recipe said to expect some cool chemistry, and I saw none. What's more, these waffles were heavy and tough. Chewy. I like a crispy waffle with a tender, airy interior. Though the taste was good, these definitely did not fit the bill.
Then, last night, after I'd set up the final build for today's weekly sourdough bake, I had a revelation. I was making a no-knead version of white flour sourdough (odd for me, as those of you who know me know that I'm a health-nut hippie crunchy whole-wheat kind of guy. But every so often, I get a white bread craving, and, besides, we had company coming over. So what the hell?), and I had some starter left over. I hate throwing the stuff away. Glancing over at the unkneaded dough that would essentially knead itself while I slept, it suddenly hit me.
"Duh. You were using AP and whole wheat BREAD flour in the sponge for the waffles. No wonder it was tough. The stuff kneaded itself into bread dough!"
So I went to the freezer, where I had a bag of leftover soft white whole wheat flour (i.e. whole wheat pastry flour -- I grind my own, but Bob's Red Mill sells an excellent whole wheat pastry flour. Their regular whole wheat bread flour? Not so much.) I figured I had enough starter and flour for a half batch of the recipe I'd used before, which made six waffles. Plenty for my wife, my 3-year-old daughter and me. So using the sourdough waffle recipe from the King Arthur Flour Baker's Companion  as a guide, I whipped up a whole wheat version.
What a difference pastry flour makes. These were the lightest, crispiest, tastiest waffles I'd ever had. And, they were 100% whole wheat. I promise, if you make them with whole wheat pastry flour, especially WHITE whole wheat pastry flour, no one's going to know the difference:
OVERNIGHT SPONGE -
Mix up the sponge the night before. Cover it and let it sit. The next morning, it should be very bubbly. In another bowl, beat the egg with the melted butter until light, and then mix in the salt and baking soda. Dump this mixture into the sponge -- if the sponge is acidic enough, it should jump when it hits the alkaline baking soda. Mix it all together and then spoon it into a hot waffle iron. You'll know your waffle iron better than mine, but it usually takes about 2-3 minutes. I judge by the volume of steam -- when it starts to dissapate, they're usually done.
This recipe makes six traditional waffles. If you've got a Belgian waffle maker, I'm afraid you'll have to find out for yourself how many it will make, but no matter. The recipe stands well to doubling, even quadrupeling, and leftover waffles freeze beautifully, so don't worry about making too many. When you want one for breakfast, just pop it direclty into the toaster from the freezer. Delicious.
If you want to use up more starter than I did, simply double the amount of starter and only add 1 cup (8 ounces) of buttermilk and 5 ounces (1 cup + 1 Tbs) of flour.