Sourdough waffles
Nov. 3rd, 2024 09:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walkitoutYesterday evening I had an idea that has crossed my mind a few times, but I finally was like, sure, why not. I have a sourdough crock. I have baking potassium. I have blueberries. I have a waffle iron. I have eggs. This could be dinner.
And it was! I added a little oil last night; forgot to this morning. But roughly the amount of sourdough that goes into one of my morning english muffins, adding an egg and 1/8th tsp of baking potassium and applying waffle iron creates a remarkably fluffy and enjoyable waffle. It’s just astonishing to me how easy that is. It helps to run the crock at a slightly higher than usual hydration, but not super liquid, because I add an egg. I’m betting the egg is unnecessary to have a successful waffle (that is, you could do a vegan waffle this way), in which case you would want even more liquid to get the batter to the right consistency.
If you are wondering about the baking potassium, it’s because after 12 plus hours, the sourdough is getting pretty far along on its path, and you can get a ton of lift out of a small amount of baking potassium (or soda if you are a normal person) and neutralizes a lot of the strong flavors as well.
And it was! I added a little oil last night; forgot to this morning. But roughly the amount of sourdough that goes into one of my morning english muffins, adding an egg and 1/8th tsp of baking potassium and applying waffle iron creates a remarkably fluffy and enjoyable waffle. It’s just astonishing to me how easy that is. It helps to run the crock at a slightly higher than usual hydration, but not super liquid, because I add an egg. I’m betting the egg is unnecessary to have a successful waffle (that is, you could do a vegan waffle this way), in which case you would want even more liquid to get the batter to the right consistency.
If you are wondering about the baking potassium, it’s because after 12 plus hours, the sourdough is getting pretty far along on its path, and you can get a ton of lift out of a small amount of baking potassium (or soda if you are a normal person) and neutralizes a lot of the strong flavors as well.