Should we take a break from baking for a bit? How about just one entry… Trust me it will be worth it when you try a few of these starter recipes. Plus, it still is related to baking when you get down to it, this entry is just going to help us make even more incredible food from our family member Brutus1, or whatever you named your sourdough starter. There is no limit to his providing.
The following recipes are tried and true here in my kitchen. Being that my sourdough starter is always feed twice daily I have plenty of excess in the morning & evening and you can add in a bit more to your feeding if you need a little more. Many people see this excess as “waste” but it’s something that can be used for many things besides going into your trash bin. After all, this “waste” is the levain we typically use to give life to our sourdough loaves from a mixture of simple ingredients — the life of your bread if you will.
As a short aside, even though you’d typically pitch your excess starter into the trash, I actually toss mine into my weekly compost bin that I bury in my garden or anywhere I know I’ll be doing some plantings the next season. I mix my starter up with whatever organic scraps are created from cooking with my farmer’s market produce and a weekly pail is saved for the weekend dig. Simple, and it’s just one more use for your starter.
I know I’ve been working with a stiff starter and levain recently, but my previously outlined schedule for feeding a liquid starter will work equally well with any of these recipes, in some cases actually a bit better. Depending on the hydration of your starter you might have to tweak each recipe a bit to get the consistency you want: some people like pancake batter to be more runny, some like it thicker, and the same goes for waffle batter.
Let’s get on to some recipes with a sourdough starter.
Golden Sourdough Starter Waffles
One of the best waffles I’ve ever eaten was at Mother’s Bistro in Portland. My brother, who lives out there, goes there just about every weekend and somewhere around 90% of the time orders their incredibly fluffy, crispy, golden brown waffle-from-heaven. It’s really a no frills ordeal: a golden brown waffle, a little fruit, a little syrup and a little whipped cream. But I tell you, it’s a life changer. Get there early to avoid the line.
My take2 on a morning waffle of course incorporates a bit of my sourdough starter, and these “golden sourdough starter waffles” come out a crispy golden brown at just the right ratio of sweetness to savory (with a welcome slight tang to them at the end). They do take a bit of preparation, so you need a smidgen of a plan to make these happen on the weekend. The batter is prepared the night before with some buttermilk and left to ferment overnight. There really isn’t a tight schedule, though, you can get to it whenever you wake up in the morning.
I made these recently on a snowy day here in Albuquerque which somehow fits perfectly with warm waffles. Arya, our German shepherd, wanted to go outside to do some hiking and investigating in the snow. It’s funny to watch shepherds outside when it snows: they just go ballistic running around eating it, rolling around in it, digging through it and generally creating a little storm of their own. It’s like their revert to some primal instinct to just go out there and have fun.
We (maybe just me?), as adults, are always so hesitant to get dirty and get on with making a mess, sometimes it’s great to see kids or your pets just throw all that aside and care only about the moment and having fun. Safe to say after we chased each other around and hiked around a bit I had a cleaning session on my hands before she came back in the house. Worth it.
Let’s talk about waffle irons. I love my Rome cast iron waffle iron but if you plan to have guests over to eat these waffles, you better have an apparatus that can make more of these bad boys at a time. It’s a bit laborious for me to make a stack of waffles but I just dig the way these waffles cook up in a smokin’ old cast iron pan. A little bit of golden color all over, a little bit of char here and there, and crunchy & crispy throughout.
My pan and I actually have quite a long, quarrelsome history together. As you can see it doesn’t have any area that remains cool and I still have a few burn marks on my hands from accidentally grabbing the handles. In the end, though, we’ve come to terms and I keep it clean and it cooks my waffles to crunchy-perfection.
My starter was donned the name Brutus after trying to get a few of his kin started unsuccessfully. I was just in the middle of reading a brief history of Julius Caesar and the name seemed appropriate for such a stubborn character in my life.↩