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Simple Sourdough Waffles

I have read and heard about Natural Yeast (aka sourdough starts) for a long time now.  Do you ever learn about something new and think that it doesn't seem that difficult and you know you could do it, but at that point it isn't part of your routine and changing seems a bit too overwhelming?  Well that is how soaking flour and sourdough has been for me.  Please note that I don't think all flour needs to be soaked all the time and that I do feel whole grains no matter how they are prepared are much healthier than refined ones.  We have been well nourished and healthy for many years without soaking a single bit of our flour......That being said I have been able to understand the logic and have always wanted to learn how.  And even more important;  What if for some crazy reason I couldn't get commercial yeast?  I feel like having your own natural yeast start is very self reliant.

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.




Simple Sourdough Waffles
2 cups starter
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.







7 comments:

melissa in a whirl said...

I'm so excited to learn what you have learned about sour dough! I, too, have been wanting to learn this for a while now. Thanks for sharing!

Camile said...

can't wait to learn about your sour dough starters!

C.B. said...

Can't wait. I've been using natural yeast for about two months. Can you make bread that is not sour? I have been unsuccessful thus far.

Anonymous said...

Do you have any recipes that are gluten free thanks

Tammie said...

Anonymous: I'm sure you could replace the wheat with a gluten free flour mix. I have not ever tried it though.

Susan said...

Ginger will take out the sour dough flavor, I use 2T in bread.

Tammie said...

Susan: I did not know that. Thanks for sharing!