Any excuse to use the new waffle maker and have waffles for breakfast :) The excuse: sourdough!
So… various recipes were researched for this this:
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.
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.