January 25, 2009 - 6:47am
Gotta love that discard...
Anybody else make the KA sourdough waffles ? They just get better and better. Last night the discard had doubled while it sat on the counter waiting for me to add the waffle ingredients to get it ready to go for this AM. When I came down this AM the bowl was FULL of white sweet smelling "goo". Boy were they wonderful. I do add 2 Tbsp extra sugar to the batter. I am a "sweet" girl...what can I say? Here is a pic. I have a regular old waffle maker...but I have asked my sweetheart to get me a new Belgian waffle maker for our 38th wedding anniversary in 2 weeks...we'll see.
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Caroline,
Those look wonderful! I have a batch sitting on my counter, waiting for the kids to wake up. I'm excited to try them.
Phyl
they were "horses' mouth waffles" haha ! Yuck. You are right...how about KA sourdough waffles made with wild yeast starter effluent??? ( waste matter mixed with water...) hmmm..your kids are in for a treat ! Caroline
I just call mine Whole Wheat Sourdough Waffles - not adding the "discard"! They are delicious, all whole wheat but often with 1/4 cup stone ground cornmeal, and walnuts or pecans. Served with maple syrup and lots of fresh fruit, papaya, mango, berries.
Reta
I made SD waffles this morning using the KAF recipe too. I set them up last night, and the batter was all bubbly and risen this morning. I did follow the advice to add the baking soda at the last minute.
The waffles didn't rise as much as expected in the iron, and they were rather dense and heavy. The taste was okay.
We have been using the (non-SD) "Best Waffles" recipe, also from KAF, for the last few years and love them.
So, any thoughts? Were could I have missed the boat?
David
I know I have seen a lot of different comments by folks that they like their waffles with cake flour or a light flour better than bread flour. I made mine with the KA unbl bread. They were light and crisp . I don't have a "deep" grid just the regular one. They gat crisp all the way through.
I beat the eggs, baking soda, 2 extra Tbsp of sugar and the salt together. Then I fold all of that into the mixture from the night before. Don't over mix.I use Bulgarian buttermilk from WalMart...they are the only ones that carry it. It is very thick.
So the only thing I can think of it over mixing or the flour. I am sorry. c
Hi, Caroline.
I used about half Whole Foods 365 organic AP and half KAF White Whole Wheat. I imagine the WW made them heavier.
I probably did over-mix the batter. I know this is important with pancakes. I didn't realize it was an issue with waffles.
David
Trailrunner,
Would you share the recipe you like so much? I am being asked to make a batch for Monday back to school breakfast.
Thanks,
Eric
Eric,
The recipe I used, and I think the one Caroline followed, too, is from the King Arthur website. Check it out here.
I made these this morning, and they were a big hit, especially with me. I couldn't stop eating them. One note: the recipe doesn't say how much it makes, but it makes plenty. I doubled the recipe, since we had company and I didn't want to run out. I fed five people, made about a dozen extra waffles for the birds while I was cleaning up the breakfast dishes, and still had a ton of batter left.
Phyl
Thanks!
for the birds !! Oh no...I made the full recipe this time and we each ate 1 whole one . There were 3 whole ones left and a smaller one. So a whole recipe makes 6 waffles.I have a standard square one as the pic shows. They are pretty big.
Glad you liked them Phyl. And yes David the ingredients need to be lightly folded in. The flour makes a difference but I bet the over mixing was a bigger factor.
Good luck Eric. They are yummy...add the extra sugar...I think it makes them better. c
I've been making this recipe a lot since starting my culture several weeks ago and finding the freshloaf. I started adding extra sugar to the batter before I read the suggestion on here and have to say we like them even better. I typically do half all purpose flour (some no name brand from Cash n Carry) and half hard white wheat that I grind. We still get a nice, light texture and flavor but I am careful not to overmix. I don't typically have buttermilk on hand so I sour my 2% with apple cider vinegar (it's what's in the house and I'm too lazy to go out to the cold garage to get the regular vinegar.) Sometimes I like to stir a bit of cinnamon in and sprinkle pecans on the batter in the waffle iron.
Often I'll make up a big batch and freeze the extras for busy mornings. We just throw them in the toaster oven to heat them and they're almost as good as fresh, just a bit crispier. I also use a Belgian waffle iron. (It's really old and the nonstick stuff is beginning to flake so I need to replace it. If you have suggestions on a good quality one, especially if it does four squares at a time I'd love to hear it!)
YOu will not believe how good they are with it. Also you can use yogurt. Just stir it well and thin a little if you want. I reread my post and it came out wrong. I was laughing about the birds. We love the leftovers. I heat them in the regular toaster. I am looking for a Belgian maker that isn't too pricey. Amazon has a bunch of different ones and reviews. You might check there. Good luck. c
Hi,
I was also inspired to make the KA waffles after the recent posts.
My 7 y.o. waffle afficianado (sp?) declared these the "best waffles ever" and told me "you're never making any other kind of waffles"!
They are so feather-light - something that really caught me off guard. I'd made sourdough pancakes before and found them to have that slightly chewy texture you also get with sourdough bread (in a very good way). These were nothing like that!
My plan is to continue to make them, but to add a significant amount of whole wheat flour next time. Seems that with all that feathery-lightness, a bit of substance with the ww, not to mention the extra flavour, would only be a good thing.
Mmmmmmmm!
Wish Sunday would roll around again more quickly.
-MommaT
I agree, these are the best waffles ever. My kids expect that they are what they'll get when I offer waffles. I'll have to add the whole wheat ( I use the white wheat) good idea since they are so light they can use a little substance.
David- don't let the batter sit too long after the gentle mixing, the batter seems to settle and toughen.
I've also made them with rice milk mixed with a bit of vinegar- not as good as the dairy versions ( milk and vinegar, buttermilk or yogurt, but still some of the best waffles around).
Marni
I put 2 squares in the toaster to crisp and warm them....drizzled with honey and sprinkled with cinnamon-sugar...tasted like the finest pastry...yum yum. Fueled my bike ride to the gym - workout- and bike home. Will have to try some ww too in them. c
Next time, I won't mix so vigorously.
David