Anyway long story short. Back in February I decided it was time to learn. I went to a sourdough class saw it done and come home with a start. Over 3 months later my start is still alive in fact it is thriving and I have not bought a single loaf of bread. The term "sourdough" is a little deceptive because although I can make very sour dough if I want to more often than not it has very little sour flavor. Like in the case of these waffles. I have been trying out and making all sorts of recipes many have been perfected and I can't wait to share them with you. These waffles come first because we have made them the most often. And don't worry if you are totally new to sourdough I plan to share what I have learned about getting a start and taking care of it.
Guess what I was right. I knew it wouldn't be hard and would fit right into my routine once I decided to take the leap. I totally could have done this sooner but no biggie..... Now I know and one things for sure it's hard to unlearn something. Just glad I finally took the time to learn.
1 Tablespoon egg replacer mixed with 3 Tablespoons water
OR 2 Organic Eggs
2 Tablespoons Sucanat or Honey
2-4 Tablespoons Coconut or Olive oil (be sure start is at room temperature if using coconut oil)
1/2 teaspoon Real Salt
1 teaspoon vanilla
1/2 teaspoon almond flavor (optional)
1/4 cup water
1 teaspoon baking soda
In large bowl mix in all but last 2 ingredients. Stir well may add more water if start is especially thick. Mix the baking soda and water together. Add to the batter, stir. It will foam up a bit cook in a waffle iron like any other waffle. Makes 6-8 large waffles.