Chef at Home

When you have a sourdough starter at home you eventually realize that there is only so much bread you can bake. We have enjoyed looking at other uses for "the beast" and breakfast was a good starting point. Make sure your starter is well fed and thick for making this waffle batter. The lactic tang in the first bite jars your taste buds and the last of the sleep left in you departs as your senses demand that attention be paid to the meal at hand. The waffles themselves are a starting point, happily supporting sweet butter, maple syrup, honey, fresh berries, softly whipped cream, dark chocolate, salty caviar, and almost any other ingredient you fancy at your breakfast table.

Sourdough Waffles

1000 grams thick sourdough starter

110 grams whole egg

50 grams butter

50 grams maple syrup

5 grams salt

5 grams baking soda

Place the butter and the maple syrup in a pan. Put the pan
onto the heat on medium to just melt the butter. Wisk the egg yolks together
with the salt and then stir them into the sourdough starter. Once the eggs are
incorporated stir in the melted butter and syrup mixture. Finally add the
baking soda and stir the mixture to combine.

Cook the waffles in a waffle iron until golden brown. Serve
with butter and syrup.

Leave a Reply