way-fuls

Did you know that's how you say "waffles" in Brazilian Portuguese? That's one of the many useful things I learned a million years ago when I was a language major… and I always hear my professor saying it that way in my head whenever I eat waffles.

Anyway, a few weeks ago, this recipe came through my inbox, so I got obsessed with getting a waffle maker. Luckily, BB&B had just sent us a 20% off coupon, so I didn't obsess for long.

Despite having only 45 minutes this morning, I decided to christen the new toy with it's first batch of sourdough waffles because I had a surplus of active starter. After a quick search, here's the recipe I cobbled together:

Sourdough Waffles

1 egg

1/2 c. milk

1 c. sourdough starter

1/2 tsp vanilla

1 c. flour

1/2 tsp. baking soda

1 tsp baking powder

3/4 tsp salt

1/4 c sugar

2 tbsp butter, melted

Beat egg in a medium bowl. Add milk and sourdough starter. Stir in vanilla. Add flour, baking soda, baking powder, salt, and sugar. Mix well. Stir in melted butter.

Follow your waffle maker's instructions. Mine takes about 1/2 c. of batter at a time, so this recipe made 4 waffles with just a smidge of the batter leftover.

I have to say, my first batch turned out pretty great. The sourdough gave them a nice richness, and after toying with the timing, they turned out crispy with a medium density, which is what I like. 

Speaking of waffle-timing, another interesting tidbit I learned at Stanford (while working in the dining hall): don't give too much credence to the ready light on your waffle maker. Instead, keep an eye on the steam coming out of the sides. When the steam slows down to a trickle, your waffle will be light and tender. When it stops altogether, it'll be crispy.