Saturday, December 8, 2007
Sourdough Buckwheat Waffles
Since I began experimenting with traditional food, these were the best waffles I have ever made. It was originally a Belgian waffle recipe, which called for yeast, that I adapted to use a sourdough starter instead. My starter is made of equal weights flour and water, so I just replaced an ounce each of the flour and liquid called for in the recipe with two ounces of starter.
I started last night by soaking 2 ounces starter with 1 1/2 ounces freshly ground organic buckwheat and 3 ounces fresh milk. In the morning, I mixed in a teaspoon of Muscovado sugar, a Tablespoon (half-ounce) melted butter, an egg, a teaspoon of Ceylon cinnamon, a quarter-teaspoon of salt and a quarter-teaspoon of baking soda.
These puffed up like crazy in the waffle iron, oozed all over the counter, and came out perfectly soft on the inside and crisp on the outside. The cinnamon really made them special. We had them with blackberries (out of season, but on sale), yogurt and local honey. I will definitely make these again. In fact, my batter is already mixed and we're having them tomorrow!