Sunday, April 17, 2011

Sourdough Waffles

Or How I became a Waffle Convert.

I'm Jamaican and I grew up eating very Jamaican breakfasts. Instead of waffles and pancakes, we had ackee and saltfish, callaloo and fried dumplings. So when I hit undergrad and people were flocking around the waffle iron in the refectory, I wasn't interested.

I used to buy frozen waffles occasionally and while I liked them, I wasn't head over heels. I tried making my own once but that was a disaster. I had no idea how to use the hand me down waffle iron. I never tried again because I rarely have milk in the house and waffles require milk.

On my last morning in Tallahassee, my friend made waffles and suddenly I had waffle fever again. They were good. I wanted more. I was about to text her for the recipe yesterday when I thought: what about sourdough waffles? I googled and recipe in hand, I prepped my sponge.

I halved this Classic Sourdough Waffles recipe from King Arthur. I halved the recipe because I didn't have enough starter. (And also because I wasn't sure that I would be successful).

Overnight sponge

1/2 cup starter (straight from fridge -no feeding necessary).
1 cup flour
1 cup buttermilk (I soured my own)
1 tablespoon sugar

All of sponge
1 egg
1/8 cup oil/melted butter
Scant 1/2 teaspoon salt
1/2 teaspoon baking soda

I made the sponge, left it overnight.
This morning I plugged in my waffle iron then I whisked the oil and egg. I added it to the sponge along with salt and baking soda. It was very bubbly. Light airy batter would mean light waffles, right?

I scooped about 2 ounces into each side of my iron (I have 4 x 4.5 inch plates) and hoped for the best.

Let me be honest, I screwed up the first two but I tasted them and they were so delicious that I soldiered on.

I made 8 total of the most delicious waffles I have ever tasted. Light and buttery with a hint of sourdough.

I'm in love!
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