Sourdough waffle recipe - back from Free Culinary School days

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Sourdough waffle recipe - back from Free Culinary School days

I recall salivating a lot over a recipe that was posted on FCS, I remember Jacob talking about how the acidity in the sourdough reacted with the baking powder/soda to provide additional leavening and I want to say the recipe somehow incorporated apples, pecans, maple syrup and who knows what other goodness.

Not being one to invest in single use appliances right away, I have finally gotten around to buying my first Belgian waffle maker after two of our plain ones broke last year. I was hoping to surprise my wife this weekend with some amazing sourdough waffles now that Maximus is passing the float test again.

I have searched the site over and over and the only thing I see about sourdough waffles is the super duper waffle tower made during a day of testing. Can we get the waffle recipe back? Will there be anything about it in a quick tip or podcast? Thanks in advance!

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I had bookmarked this from the King Arthur Flour site from last year. It has a selection for weights* or volume measurements (if you must):

http://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-panc...

I thought I saved just about everything from the FCS days, but I couldn’t find that one. I hope the above recipe link helps. Keep in mind that I haven’t tried the recipe, though.

*Yes, folks, this recipe is Stella Culinary School “Friendly” :)

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 Thanks for the link, I stumbled across that recipe as well in my vain search for Jacobs recipe.  That one looks like a sourdough belgian liege, which I am sure is delicious and most likely a pretty good clone of Jacobs. However, I am also hoping to duplicate the completed dish that he described and my memory is very foggy.

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I just answered my own question, here it is for anyone who is interested.

https://web.archive.org/web/20100216035034/http://freeculinaryschool.com/?

Jacob, I hope you can land some of the old treasures from FCS onto stella someday, you put a lot of work into that site and you needn't redo it all, much of it would be great to have as a reference for us.

Thanks for all you do!

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@ Redeemed,

Very cool! I'm glad you found that. I should go back through the archives and start posting some of the old recipes. Man I'm backed up on content.

Expect a flood soon!

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Jacob, I wanted to check the recipe with you, here is the one you posted....

 

Sourdough Waffle Recipe

*Yields about 6-8 waffles depending on size

  • 250g Sourdough Starter (Poolish)
  • 200g All Purpose Flour
  • 50g Whole Wheat Flour
  • 250g Liquid (Buttermilk, Water, Whole Milk, etc)
  • 60g Butter, melted
  • 15g Kosher Salt
  • 2 Eggs
  • 7g/1 Tbs Vanilla
  • 15g Sugar
  • 8g/1 Tbs Baking Soda
  1. The night before, mix starter, flour and liquid together with a whisk. Cover with plastic wrap and allow to stand overnight. (Careful, it will almost triple in volume, so make sure whatever bowl or container you use is big enough to accommodate).
  2. The next day, mix in melted butter, salt, eggs, vanilla and sugar. Whisk thoroughly to combine.
  3. Right before making the waffles, mix in baking soda. The acid in the sourdough batter and the alkaline in the baking soda will create a reaction that will cause the batter to froth and foam. Once foaming begins, it’s time to cook!
  4. Ladle batter into a hot waffle iron that has been sprayed with pan release. Cooking times and batter amounts will vary depending on the size and type of waffle iron you use. Here’s the waffle iron that I use and love.

It seems like this recipe is pretty scant on the sugar and would deliver a pretty savory flavor rather than a sweet one. If I recall correctly it takes about a 3:1 ratio of sugar to salt before a dish starts to become sweet again. Also, additional sugar in waffles promotes browning, I seem to recall some people using sourdough batter so that the intense acid/savory flavor will allow more sugar to be added so the waffles will develop an even crunchier exterior. 

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Yes, you can add more sugar to this, it all depends on preference. Another really important addition that I don't have in this recipe is malted milk. It gives the waffle an awesome flavor.

Also, the baking soda will raise the PH of the waffle, which helps with browning. But in general, when I'm making sourdough waffles, I prefer to really crank the waffle iron. My iron has a temperature setting from 1 to 10, with 4.5 - 5 being a good setting for regular, Belgium style waffles. When I do sourdough waffles, I'll put my heat setting to 8, which gives a crusty, brown exterior, and a very light, fluffy crumb.

Damn ... now I really want some waffles.

One more thing; I'm a big fan of contrast. So I usually prefer my waffles to be a little more savory, and then have the sweetness come from the infused syrup that I generously pour over the top. Various people have different approaches, and if you don't plan on serving your waffles with syrup, then you'll probably want to up the sugar content (and don't forget the malted milk!).

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Got it Jacob, I like the addition of the malted milk, how much do you add?

I am going to try a few different batters for tomorrow,  perhaps the sweeter waffles will go better with fresh fruit and the more savory waffles will go better with the apple pecan maple syrup. 

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For the malted milk, I don't know, just shake some in. I know it's not a very exact measurement from an anal guy like me, but it's really hard to use too much. If I had to throw out a number based on the above recipe, I would say maybe 100-200 grams.

Next time I make these those, I'll be sure to standardize the recipe with the addition of the malted milk.

And yes, the sweeter waffles paired with the fruit would be my exact approach.

Let me know how they turn out, and thanks for digging up this recipe.

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My starter has bread flour so, Ideally I would have pulled some a few days ago to feed AP flour instead of the bread flour. I went ahead and mixed it with some cake flour instead of AP to lower the protein a bit but I am going to make another batch for Sunday with mostly cake flour to compare the results.

Emeril has a recipe with nothing but cake flour and I was intrigued by that. 

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The waffles that use cake flour or pastry flour come out really delicate. They're good with simple toppings, but will get crushed under the weight of heavier toppings.

For family meal a few months ago I did chicken and waffles using a sourdough starter. I used a few techniques to make the waffles as delicate as possible, including substituting a good portion of the bread flour with pastry flour.

The waffles came out extremely light and airy, but quickly collapsed into a thin cake under the weight of the chicken.

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The waffles turned out fantastic, I couldn't have been happier with them, they stayed crispy for a long time as long I didn't stack them. The high sugar waffles were actually less crispy, I was very surprised. When the first came out of the waffle iron they were downright floppy despite being cooked a tad past the dark golden brown perfection. However, they did turn crispy once they started to cool.

I think I preferred the lower sugar content waffles either way, they just seemed to cook better and I found them more satisfying.

Chicken and waffles! I gave it try once and my wife didn't care for it, I would love to hear approach to that dish. When I made it, I made my best fried Chicken and topped it with gravy on the waffles, it was decent, but I am not real confident it was the best approach.

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Glad to hear your waffles came out awesome, and I appreciate the feed back on the high sugar content vs. low.

When I do chicken and waffles, it's sourdough waffle, spread with room temp butter, fried chicken, and then maple syrup infused with vanilla bean (not extract), toasted black pepper, grains of paradise, a single clove, and a cinnamon stick.

Not much of a fan of gravy with my chicken and waffles, although a lot of people do it that way.

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Thanks for the sourdough waffle recipe. I'm going to give it a try.

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I have been steadily upping the whole wheat flour on my recipe, I am at 50% right now and they are still turning out great, I really enjoy the depth of flavor from the whole wheat. You do need to add more seasoning to compete with the stronger flavor of the whole wheat flour though.

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