Colorado Sourdough Waffles

Recipe by COTopChef
READY IN: 20mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
  • sourdough bread, sponge (start at least 12 hours earlier for best flavor)
  • 1
    cup sourdough starter
  • waffle batter
  • 2
    cups sourdough bread, sponge (above)
  • 2
    cups rice milk (soy, cow's, goat's... milk will work)
  • 2
    tablespoons sugar
  • 2
    large eggs, separated
  • 2
    fluid ounces oil (vegetable, canola or melted butter)
  • 12
    teaspoon salt
  • 1
    tablespoon baking powder
  • 1
    teaspoon baking soda
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DIRECTIONS

  • NIGHT BEFORE.
  • Combine all the Sponge ingredients (starter, flour and water) in a large mixing bowl. (Be sure the bowl is large enough that batter will not overflow the bowl as it expands by producing carbon dioxide).
  • Allow to sit at room temperature, loosely covered for 12 hours or longer. (Any extra sponge can be added back to your starter).
  • NEXT MORNING.
  • Separate the eggs and beat egg whites until form stiff peaks.
  • In medium bowl, beat egg yolks, milk and oil.
  • Stir in the Sourdough Sponge and mix well.
  • In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together.
  • Stir the dry ingredients into the egg wet mixture.
  • Allow mixture to rest for at least 10 minutes. (If not used right away, cover and refrigerate - do the same for any left over batter or freeze it.).
  • Fold in the whipped egg whites.
  • Ladle batter on to preheated waffle iron and bake per iron's instruction.
  • Serve with butter, warm syrup, fruit compote, fresh berries and/or whipped cream.
  • TIPS & TRICKS:
  • - Spray the iron with vegetable spray only before the first waffle.
  • - Refrigerate or freeze any remaining batter. Bring to room temp before using.
  • - Bake any remaining batter for a little less time and freeze the waffles in resealable bags for another day. Re-heat in toaster.
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