Monday, March 25, 2013

Discovery of Sourdough Starter and Dealing with Waste

I recently ventured into the world of what I once thought was the improbable.......making home grown sourdough starter.

BTW, I found out online that one is supposed to name their sourdough starter for good luck, albeit two days later after I started my sourdough. Long story short, I decided to name my sourdough starter "Starter"! A little unimaginative, yeah, but hey, Starter and I are co-existing with each other just fine.

It took me all of 5 days to culture my starter and it was well ready by Day 6. Now, every recipe will tell you that you need to discard a cup of your starter (or however many ounces) after so many days before you feed it again with filtered water and flour in order for your starter to grow.

I get that. I really get that. Yeast being a microorganism in the air and they need food and water to grow, yada yada yada.....I am fine with that. However, like many bakers, I am not fine with the fact that I have to discard that one cup of starter daily after Day 3 in order for the starter to grow.

Seriously, have you checked the price of a pound of flour lately? Besides, I have grown very fond of Starter, and I just can't bear the thought of throwing away a big part of Starter.

In come the world wide web search on how to use the unfed starter. There is hope for Starter's spare existence after all.

The answer: Sourdough Waffle using unfed starter by King Arthur Flour.

If you have never have a taste of sourdough waffle, you are in for a HUGE treat! The sourdough waffle is crispy on the outside, chewy on the inside, and oh, so light on your stomach. It's the perfect Sunday breakfast for the family.

Take a look at the deep pockets, they can hold a ton of maple syrup in it. Yum!

Sourdough Waffle Recipe using Unfed Sourdough Starter (from King Arthur Flour)

overnight sponge

waffle or pancake batter

  • all of the overnight sponge
  • 2 large eggs
  • 1/4 cup vegetable oil or melted butter
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda

1. Make the overnight sponge. Combine the flour, sugar, buttermilk, and the cup of unfed starter.
2. Cover with a clean kitchen towel and let sit at room temperature overnight. 

3. The next morning, combine the two beaten eggs, salt, and baking soda in a clean bowl. Pour the egg mixture into the overnight sponge. Stir gently with a rubber spatula till everything is well blended. Don't overmix or you will end up with tough waffles.

4. Preheat your waffle iron. Pour in a generous half cup of batter into your waffle iron and let it cook for 3 mins 45 seconds. That is how long it takes for me to get a crispy on the outside, chewy on the inside sourdough waffle. Your waffle iron time may vary.

5. Next, smell check. If you own a lazy red mini dachshund who loves to lay in her bed in a sunspot but found her taking those precious steps to stand within steps of your waffle iron on the kitchen counter, something delicious must be cooking.

6. All done. Serve with butter and a healthy drizzle of maple syrup. Who am I kidding, drizzle? Serve it with a river of maple syrup.

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