Alrighty, if you hadn’t guessed my hinting in my last post/ hadn’t seen on instagram – I’m writing my second cookbook! Well…I’ve been writing recipes for it since October last year. I’ve spent the majority of my summer retesting recipes and shooting all the pictures too. So yeah, that’s why I’ve been absent from here for a while!
Ok let’s talk about these waffles now please. They’re the only waffle I’ve ever made which has been consistently crispy and light without having to add like 1/2 a cup of oil to the batter. The sourdough starter adds a beautifully soft tangy note and a hell of a lot of flavour. As this is kind of like a loose bread dough, I also find that you can beat the batter quite a lot without having to deal with a whole dense/gummy waffle situation from overdeveloping the gluten. HOORAY! Also there’s no whipping of egg whites and you make most of the batter the night before so in the morning you can get from zero to waffle in 30 minutes or less. In case you don’t actually have a sourdough starter, fear not! You can use regular old dried yeast instead – you’ll get the same texture but you just won’t get the tang.
How to make sourdough starter
If you haven’t got a sourdough starter yet, I have a comprehensive guide on starting and maintaining a sourdough starter right here.
- 120 g (1 cup) wholemeal flour
- 30 g (1/4 cup) dark rye flour (or more wholemeal flour)
- 40 g (1/4 cup) fine cornmeal (the stuff which is still gritty but not super coarse)
- 3 tbsp sourdough starter* , (100% hydration) (see notes)
- 1 tbsp sugar , , honey or maple syrup
- 120 g (1/2 cup) water
In the morning add:
- 1 egg
- 2 tbsp olive oil or melted butter , (plus more oil for the waffle iron)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- The night before you want to make the waffles, stir together the ‘starting batter’ ingredients until smooth. Cover with a clean kitchen towel or cling film and leave out on the counter.
- In the morning: Preheat your waffle iron (I also turn the oven on to 90 C for keeping the waffles warm).
- Mix the egg, olive oil, baking powder, salt and vanilla into the starting batter.
- Brush your waffle iron with some of the extra oil then pour in 1/4 cup to 1/3 cup (60-80ml) of batter, depending on your waffle iron. Close the lid and cook for 3 minutes, life the lid, flip the waffles over, close the lid and cook for 1 more minute. Remove to a wire rack set over a baking tray and slip into the oven to keep them warm as you cook the rest of the waffles.
- Serve the waffles warm with maple syrup & fresh fruit.