cook time: 3-5 minutes / waffle
preparation time: 8-14 hours
rating: 5
servings: 4
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Two Day Recipe -Night Before
4 oz. butter 1/2 cup
8 oz. milk 1 cup
9 oz. white Sourdough Starter 1 cup
1 tsp. salt
1 TBS brown sugar
6 oz. all-purpose flour 1 1/2 cups
Two Day Recipe Next Day
2 large eggs – whole
1/4 tsp. baking soda
vegatable oil for wafle iron
Hardware
waffle iron
pastry brush
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The Night Before
1. Melt butter in milk, and allow to cool to room temperature.
2. Place white starter, cooled milk, butter, salt, brown sugar and flour in a bowland wisk together.
3. Cover and let batter stand for 8 to 14 hours.
The Second Day
4. Preheat waffle iron 10 to 15 minutes before use.
5. Uncover the batter, wisk in eggs and baking soda untill well combined. The batter should be thick and elastic.
6. Lightly brush the hot waffle iron with oil. Th eoil should sizzle, singaling that the iron is hot enough.
7. Pour 3/4 cup of batter onto the hot waffle iron, close the lid and let the waffle cook until it is golden and crisp, 3 to 5 minutes.
Cook’s Note:
I made this that same morning, and with-out the eggs. These waffles, still turned out wonderful.
4 oz. butter 1/2 cup
8 oz. milk 1 cup
9 oz. white Sourdough Starter 1 cup
1/2 tsp. salt
1/2 tsp baking soda
1 tsp baking powder
1 TBS brown sugar
6 oz. all-purpose flour 1 1/2 cups.
