I’m in the process of taking a course on sourdough bread from Recipes for Living. Out of respect for Chris, I’m not going to post details of what I’m doing under his tutelage – I may post photos! – but here’s some other action.
This morning we decided it was time to use the traditional waffle iron we bought a while back. I never ate waffles growing up, so had not experience of what they should be like. However, I hacked together a recipe based on one here together with the flour which we ground last night based on specifications from here.
- 1/2 cup (4 oz or 115 g) melted butter
- 1 cup (250 ml) water
- 1 cup + 1 T (270ml) starter (flour mix #2)
- 1 tsp salt
- 1 Tbsp (packed) brown sugar
- 1 cup brown rice flour
- 3/4 cup tapioca flour
- 2 eggs, beaten
- 1/4 tsp baking soda
The original recipe mixes everything bar the eggs and baking soda and leaves overnight. I didn’t have that luxury so went straight ahead and mixed in the eggs and baking soda upfront – and then simply heated the waffle iron on the gas burner and cooked about 1 cup of batter at a time for about 3 minutes a side.
I have not really eaten waffles before, but my partner has – and she was very positive. The waffles were crispy and brown on the outside with a chewy, soft core and a distinct sourdough taste. I think it could certainly be done without the sugar, and likely would benefit from adding some lemon. Savoury buckwheat waffles should also work well. More to follow!