Any excuse to use the new waffle maker and have waffles for breakfast :) The excuse: sourdough!

So… various recipes were researched for this this:

• http://www.cooksillustrated.com/recipes/1408-yeasted-waffles?incode=MCSCZ00L0
• http://www.breadtopia.com/sourdough-waffles-and-pancakes/
• http://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe
• http://beginningwithbread.wordpress.com/2009/06/13/moms-sourdough-waffles-or-pancakes/

I wanted to rely on the sourdough for leavening, so I ended up with:

• 1 cup refreshed rye sourdough
• 2 cups flour
• 2 cups skim milk
• 2 eggs
• 1 tsp salt
• 1 tbsp golden caster sugar
• 1/4 cup canola oil

Mix that lot up, shove in the fridge overnight, and make into waffles in the morning!

I took the batter out about 15 minutes before using it. I was a little worried initially that it didn’t seem very active, but after a few minutes at room temperature and a stir I saw it bubbling away.

As with the previous batch of waffles a roughly 90ml ladle made each waffle, and I cooked them for four minutes. The only difference was that I sprayed the waffle plates before cooking, as there is much less oil in this recipe.

To be honest they look like they could have done with a little more batter, and another 30 seconds cooking — however I needed to get the next batch on! We served as a sandwich of bacon medallions, scrambled eggs and maple syrup.

We could really taste the difference compared to the basic waffle mix we did last time. The rye sourdough flavour works really well with the savoury bacon and eggs.

I’m quite impressed how well the recipe worked given I just threw it together from those other recipes. The only obvious change to make it to reduce the amounts by half, as there’s enough batter for at least another 4 waffles. I suppose I might look at keeping 1 cup of sourdough and reducing the amount of milk to give and even richer rye sourdough taste.