This morning we made waffles from a 100% hydration sourdough starter that fermented at room temperature last night. The batter made 8 delicious waffles that were about 4 inches square.
Here is the recipe:
- Sourdough: 3 cups (600 grams)
- Sugar: 2 tablespoons
- Salt: 1 1/2 teaspoons
- Baking soda: 1 teaspoon
- Almond milk: 4 tablespoons
- Flax eggs: 2 tablespoons of seed ground fine, mixed with water and refrigerated
- EEVO: 2 tablespoons (other vegetable oil is fine)
Combine all ingredients in a sufficiently large bowl until well blended. Don't worry about over mixing like you would with traditional methods. The mix should be homogenous.
Spray your waffle iron with a non-stick spray. Bake according to directions provided by manufacturer.
Serve with maple syrup or the topping of your choice.
Leftovers (if you have any!) can be wrapped and frozen. Great in the toaster for the mornings when you're in a hurry!
