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Waffles Bake in the waffle iron then allow a short stay in a warm oven for the most crispy waffles, yet with a moist flavorful insides. Mixing in sugar just before baking makes their exterior sweet and extra crispy to use light toppings and pick up in your hand. ~Makes 6 big (24 squares)
24 oz whole milk 16 oz sourdough starter 20 oz whole wheat pastry flour 6 eggs 8 oz melted unsalted butter 2 t salt 2 t soda ~Makes 9 big (36 squares) 36 oz whole milk 24 oz sourdough starter 30 oz whole wheat pastry flour 9 eggs 12 oz melted unsalted butter 1 T salt 1 T soda ~Makes 3 big (12 squares)
Mix and let sit at room temp overnight: 12 oz whole milk 8 oz sourdough starter 10 oz whole wheat pastry flour Beat together then mix into overnight starter: 3 eggs 4 oz melted unsalted butter Sprinkle over and mix gently 1 t salt 1 t soda For extra crispy waffles stir in: 2 T sugar just before baking in a very hot waffle iron. Then put them in a 200* or more oven for 3-5 minutes. ~Makes 4 big (16 squares) 18 oz whole milk 12 oz sourdough starter 15 oz whole wheat pastry flour 4 eggs 6 oz unsalted butter 1 1/2 t salt 1 1/2 t baking soda
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