Sourdough Discard Waffles
U know those little packets of living organisms that you use to make breads? The one that spring to action when it is watered? The one responsible for making your bread expand and rise?
Well, i’ve been trying to grow my own packet of them.
Yup, I’ve been trying to grow my own natural yeast.
I’ve prowled all over internet sites and books.
I’ve joined a facebook group called the “natural homemade bread” club. I’ve asked for opinions, advise, guides from the experts in that group. And I must genuinely thank these people for offering me needed instructions and solutions to caring for my yeast.
So, a little bit about natural yeast, from my short lived “research”….
Natural yeast is a tiny organism. It exists around us. You can find them clinging on the surfaces of fruits, or even on the surface of flour particles.
By soaking your fruits/flour in water, you are giving a media for these little yeast to grow. These yeast feed on starch molecules. Be it the flour or sugar.
So like a pet, you are supposed to feed and water them at intervals to make sure they have enough water and food to thrive.
However, before you feed them, you are supposed to throw away a good portion of it to make sure the yeast population is controlled, and there is enough food and water for the remaining yeast that you did not discard.
The thought of discarding this yeast bothers me. They were afterall good yeast, which I had cared, fed and looked after.
So again, I prowled the internet for recipes which use discard yeast.
So here I am with my first post on a waffle recipe using discarded yeast.
A sourdough waffle.
One of the most flavorful waffle I’ve ever tasted.
Like its name would suggest, these waffles have a slight twang of sourness to it. Just like how sourdough breads are.
These waffles were so good, I didnt really need any kind of topping to eat them with. Maybe just a slight dusting of icing sugar
It really depends on personal preference though.
Mr. Crustabakes on the other hand wasn’t too crazy over these sourdough waffle.
But with maple syrup, he managed to scarf down two slices without any complaints though.
With this yeast project in hand, I foresee myself posting more discard yeast recipes. I wish I could interest everyone into growing their own yeast. Because not only is it healthier, but it is also easier on the digestive system…
But if all these yeasty things arent your thing, please do bear with me…
For instructions on how to grow your own yeast, you can refer to King Arthur Flour’s website HERE
Sourdough discard Waffles
Recipe taken from King Arthur Flour
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons sugar
- 2 cups buttermilk (I used 2 cups of milk mixed with 2 cups of lemon juice)
- 1 cup sourdough starter, unfed
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) To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
2) In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
3) Cover and let rest at room temperature overnight.
4) In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5) Add the salt and baking soda, stirring to combine. The batter will bubble.
6) Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
7) Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.