Fluffy Sourdough Waffles ( Overnight Mix)

 

 

I am always creating  new recipes for using sour dough starter in baking. I made some really good mix for waffles that you can make ahead and keep in the refrigerator for up to 10  days( or I have kept it longer, still turned out great in the waffle iron). A tip on how I cook these....After I mix the main batter, I put it the refrigerator in a 4qt to 6qt container.  When I wanted to make some waffles I measured out the amount of Main batter I needed (*** see  details in recipe below ) and on the day I was making the waffles,add the morning Ingredients based on the ***Main batter amount used. This way I only cooked what the two of us wanted. The Main Ingredients batter sat in the refrigerator until I wanted waffles again. It works out and because it was a sour dough mix the flavor got better the longer it sat in the refrigerator .  

First you mix up the Main ingredients. I use my stand mixer. do not over mix . Just until all the ingredients are mix in ( make sure no flour is visible) . Now rest at room temp between 68-74 degrees over night ,at least 12 hours.

 

Main ingredients:

4 cups all purpose flour

2 cups buttermilk

2 Cups  Active Starter, Sourdough 

2 Tablespoon sugar ( I use Maple sugar)

 In the Morning add  the Morning Ingredients.to the Main mixture

Morning Ingredients

4 Large eggs beaten

1/2 cup of unsalted melted butter

2 teaspoon Baking soda 

1 teaspoon fine salt , use can use less  ( if you use salted butter omit the salt)

Mix well  together.

Use your stand mixer  for easier mixing. 

 Heat Waffle Iron. Cook according to waffle maker directions. Mine takes about 4-5 minutes.

 these waffle are very light and fluffy.

If you have left overs they can be reheated in the toaster .

 MY TIP

***Now if you want to only make a 4 waffles, keep the Main Ingredients mixture the same, Measure about 1/4 out of it. add the Morning Ingredients as follows:

1 large egg

2 Tablespoons melted unsalted butter

scant 1/4 teaspoon Salt (if using salted butter omit)

 1/2  teaspoon Baking Soda

 

 Heat Waffle Iron. Cook according to waffle maker directions

 Makes 16 full size waffles.

Why is my Sourdough bread not turnng out? Help!!

 I have been making Sourdough bread for  while now.  Trying all different kinds a starters, Raisin, Rye and others. All of this was adding up n the jars, since I only was make one or two loafs at a time a couple times a weeks. We loved the English Muffins and my New Orleans SD. Started to look for more books on Sourdough recipes. 

Now if you know how I work. Books and I do  not work well together. It seems the recipe has to be tweak. Most  books have a statement  at the beginning " recipes may not turn out exactly like the pictures". What!! why post the photo.... However, I found out that the measurements where off or the instructions were not clear. After cooking with Sourdough for awhile now, my learning  curve has increased.

For one the way every one measures is different. Even with a scale, they can be different. Some weigh heavier and some lighter. having a few of them I see the issue. Where you set them out to be used. On one surface wood, or on Granite, stone , marble, laminate . All surfaces are not the same. One suggestion  is to always use the same surface and place to measure the ingredients. Measure them twice. Use the same containers for each the item. Like one container to measure the flour, one for the sugar and one for the wet items. I have measured the sourdough in a  one cup and then on a scale and Have gotten a different gram measurement than the book. Is the Starter thicker and thinner. That will effect the outcome of the bread. If the starter is thicker then you need more liquid in you mix.  If the starter is thinner it will need to add more flour. Plus the thinner ones can cause all sort to  different outcomes. The thing that I learned is it is important to stir the starter after the rise  in the jar, before you measure it. That will make your outcomes consistent. It will also help in  tweaking the recipe.

I have learned what Type of oil to add. For breads I usually use a lighter oil like sunflower. Pizza dough uses a robust olive oil.  Italian bread use a lighter EVO oil. Dessert items use a coconut or Sun Flower can be used., you what that bread to has no oily taste. I tend to use unsalted butter for Desserts recipes. depending on the recipe I melt it or cut it into the dry ingredients,

Next s the baking temps. This can be tricky, do we use the convection oven or the regular oven settings. I found that using the  regular setting ,the normal oven , does better. It browns better. Set the temp and let it come to temp, do not put the bread in when it come to  temp and the oven buzzes. Let the oven sit at the temp for 5 to 10 minutes before putting the bread in. It is also good to heat the oven up to 5 degrees more and then turn it down to the correct temp once the bread is  in. This helps with the heat loss as you open the oven door. Also  always using  parchment paper is a plus. I put a sprinkle of semolina flour on the top of the paper and some on the top of the regular breads. Found that the cover on the top does not sick to the bread during the final rise, and the bread does sick to the paper, the bottom comes out great.

As always wait for the bread to cools down before cutting. This helps with the heat pocks in the bread to even out. Making it not gummy. One thing I do is put a light weight gauze towel on the top as it cools . this helps make the top do so hard. However if you like the crusty top leave the  bread to cool naturally. we like to toast our bread so like the softer tops.

I hope this helps with some issues we see in the sourdough bread making. I will be posting some more SD recipes with the real photos, no wish it was like that ones. This next week I will be posting my Blueberry Almond Paste Scones. I will also be working on a recipe for SD French Croissant.

So... WHAT HAPPENED? I Followed the Recipe.

 

 

Ever used a Book recipe and only did the weight  (grams, OZ or ML) measurements? Then you bread did not turn out  right ? Well I did and  will tell you what I found out.

It was a bread book.. I thought A good one. However, every recipe I made did not turn out right. Decided to use  the cup measurements and the scale together. What I found out was the books weight measurements were double!  My suggestion  is to do the cup and scale to check the books Author or the online recipes weight accuracy .

Once I started doing that my bread started to come out right. Sometimes folks publishers do not check the details. Was very surprised that the books ingredient weight measurements  were that far off.