dragonlady7

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Pandemic sourdough waffles:

Pandemic Sourdough Waffles, on BoingBoing [https://boingboing.net/2020/03/21/pandemic-sourdough-waffles.html]

Ingredients:

½ cup unfed starter

½ cup flour

½ cup milk

1 egg

¼ cup oil or butter

1 ½ tsp baking soda

1 Tbs brown sugar

a splash of Grand Marnier

Mix the starter, flour, and milk in a large bowl. You can let them sit overnight if you want to be fancy. You may also use the sort of milk known as buttermilk for the milk addition and have buttermilk sourdough waffles.

Add the egg, oil, baking soda, and brown sugar. If you like, and I certainly do, I recommend adding a splash of Grand Marnier liquor to the batter.

I made a tripled version of this recipe– left the starter, flour, milk in a bowl on the counter overnight, let it get super bubbly, mixed up the rest this morning, and made it according to the waffle iron instructions. This is an excellent, easy sourdough waffle recipe if you’re just getting into sourdough, and it’s a fantastic use for discard. (I save up my discard in the fridge until I have enough for stuff like this.)

I got up early this morning to start baking them too, because like. It takes forever for a waffle iron to do its thing. And it was wonderful because right as I was about to finish the first set of waffles, Kid #1 came up to me and put his head on one side and twiddled his hands and said wellllllllll, maybe I should make myself a peanut butter sandwich to tide me over? and right then the waffle iron finally beeped and I could say aha, no, you will have a waffle!  and be the hero of the morning.

Later we’re going to make cutout sugar cookies and I am steeling myself. I brought my Precious Notebook From When I Went Away To School with my childhood recipes in it from my mom, and there’s sugar cookies in there, so I’ll post that later maybe if I have time.

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fabledshadow replied to your photo “It worked! My first sourdough loaf was against all indications a…”

Yay bread! Isn’t it satisfying?

It should NOT have worked.

I started with this recipe [https://www.motherearthnews.com/real-food/best-ever-sourdough-oatmeal-bread-zbcz1311] and I used some slightly soured milk for it because that’s what I had, and so I scalded the milk so that whatever was growing in it and making it sour wouldn’t take over the sourdough. Which I thought, is a technique I’ve used elsewhere, should be fine, why would it matter? you can use whatever liquid, right? Let it cool, dumped it in, made the dough. 
Supposed to be a “loose dough”, it was dry almost to the point of crumbs even though I’d used more milk than the recipe said. I was dubious, but thought, well, sometimes as things sit they loosen up? So I let it rise on the counter for an hour, and then kneaded it in a bowl and added more water because it was so dry, and then let it rise in a bowl for four more hours and then put it in the fridge because I wasn’t ready to bake it? and then took it out in the morning and it was SO DRY. I put it into two loaf pans by holding it between my hands and snapping it in half, and i was like, THIS IS TOO DRY. So I put it back into the bowl and literally held it under the tap to drip more and more water in, probably like a cup of water? it was a lot. I was fed up.

I let it rise for another two hours, then divided it again and slopped it into the two greased loaf pans and was like this is absolutely not going to work at all.

But I baked it, because I was fed up. At this point, the dough’s been going for like. 48 hours. It’s a disaster. It’s not going to work.

And I baked it and it’s fine. It’s just… it’s fine. The oats are gone, it’s kind of dense but not hard. And it is, boy, it is intensely sour, for a bread. 

So! It worked! But should not have! Next time I will try to follow the recipe more faithfully!