*  Exported from  MasterCook  *
 
                       SOUR DOUGH WAFFLES OR PANCAKES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WAFFLE STARTER-----
    1       c            Sourdough starter
    1 1/2   c            Milk, warmed
      1/2   c            Graham flour (they come out
                         -just fine using all white
                         -flour too)
      1/4   lb           Butter, melted
    1       t            Salt
    1       c            Flour
    1       t            Sugar
                         -----WAFFLE FINISHER-----
    2                    Eggs beaten
      1/4   ts           Baking soda
 
   The night before breakfast, combine Waffle Starter
   ingredients in non- reactive bowl such as wood or
   plastic and  mix with wooden spoon. Beat until smooth.
   Use a large bowl as this will double in size. Cover
   with plastic  wrap. Replenish starter with a cup of
   water and a cup of flour. Cover starter. Allow both to
   sit overnight at room temperature. To make waffles the
   next morning: Preheat oven on very low temp. Warm the
   waffle iron, warm the plates in the oven. Beat eggs
   and add eggs and baking soda to the Waffle Starter.
   The Waffle Starter should be full of bubbles and have
   a sourdough smell by now. It may have collapsed and
   look odd. That’s ok. Lighlty oil or butter the waffle
   iron when ready and pour in batter. Do not spread with
   a spoon. Let the batter flow to its own height. The
   batter should be neither stiff nor watery. It should
   pour smoothly and easily. Allow these to cook well,
   until golden brown, just a tad (30 seconds or a
   minute) past when you see the steam stop coming from
   the waffle maker. They will be nice and crisp yet  not
   crunchy. Delicious! ********************************
   Hint: The batter will keep a day or two in the fridge,
   well covered. These also freeze well to make the best
   homemade 'eggo’s type frozen waffles ever!
   ******************************** For pancakes, reduce
   butter to 4 Tbs, or substitute 1/4 cup corn oil.
   ******************************** As with any sourdough
   recipe, this lives and dies with the sourdough
   starter. The better the starter the better the end
   result. Still, the first time I made these I knew this
   was the recipe I had been looking for. Our cold
   Alaskan winters make a nice hot Saturday breakfast a
   warm and cozy start before facing the crackling cold
   air. These are guaranteed to be light and crispy with
   a flavorful sourdough tang.
  
 
 
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