Sourdough Starter Waffle
What you do when you have extra sourdough starter? Please do not discard the discard…you can make these waffles, they are so light and crispy!
My sourdough starter is really taking off…and it is so much fun seeing all the growth and the yeast smell mixed with the sour of the lactobacillus…what a fun thing to culture.
I got to a point that I can literally feed my sourdough starter only twice a month…even so, when this time comes, and I do not need to bake bread I feel so bad having to discard the extra starter, so I search and search to see what I could make with it…the choices are endless…so this week I decided to try the sourdough waffle.
I served these waffles with dulce de leche…the combination of the gooey dulce de leche with the light and crispy waffles with a hint of tanginess were just delightful.
The recipe calls for you to have some preparation a day before you can serve the waffles, so plan ahead. This recipe was basically originated from here with minor adjustment.
Ingredients:
100 g sourdough discard 50 g water 50 g all-purpose flour 4 tablespoons melted butter 2 tablespoons sugar ½ teaspoon salt 1 teaspoon vanilla extract 2 eggs, lightly beaten ½ teaspoon baking soda Method:
Combine the sourdough starter, water, and flour in a medium bowl. Cover and leave at room temperature on the countertop overnight.
In the morning, when ready, whisk together the eggs, melted butter, sugar, salt, vanilla, and the baking soda together.
Fold gently the egg mixture into the sourdough.
Preheat and grease a waffle iron. Pour approximately ⅓ cup of the waffle batter into the center of the iron. Close and bake until golden brown, by following the instructions of your waffle iron.
Serve warm with syrup or anything you like.
I hope you give this recipe a try in case you have extra sourdough starter…or just plan to have some extra to make these waffles.
If you enjoy this recipe you might want to check onYeast Raised Waffle or Waffle Iron Churros.
Did you know that sourdough dough is fermented by a combination of wild yeast and lactobacillus? Lactobacillus is the bacillus used to produce yogurt, sauerkraut, cheese and other fermented food products.
Thank you for stopping by Color Your Recipes…have a colorful day!
Waffle Iron Churros
These churros made with waffle iron are a treat for breakfast. It is almost having dessert…especially when dipped in condensed milk…so good!
Yes, here I am with another recipe using waffle maker…if I have not convinced to get one or take the one that you have stored somewhere in the house collecting dust, nothing will do…
I found this recipe on Serious Eats, and I had to try…I halved the recipe since it was my first time and did not want to waste any if in case the churros did not turn out as expected…oh boy was I wrong! The churros came amazing…light with a layer of crispy cinnamon on the outside, so if you plan to make this, please please double the recipe…
When living in Brazil, churros was sold as a street food in carts, and I remember always buying the ones filled with doce de leite (dulce de leche)…so I dipped my churros in condensed milk, which is a lighter version (if you can call it light) of doce de leite. Now…this is the best way to wake up on Christmas day…or any day of the year!
I urge you to try this…you will not regret, okay, I take back my previous statement…maybe your waist…
Ingredients:
¼ cup water 2 tablespoons unsalted butter Pinch salt ½ tablespoon sugar ¼ teaspoon ground cinnamon ¼ cup all-purpose flour 1 large egg
1 tablespoon sugar 1 teaspoon ground cinnamon
Condensed milk (as much as you wish)
Method:
In a small saucepan over medium heat, place the water, butter, salt, sugar, and cinnamon. Bring to boil and turn to a simmer.
Add the flour, and stir quickly until dough comes out of the pan forming a ball.
Remove pan from heat and let the mixture to cool down slightly. Add egg to batter (if you are doubling the recipe, add the eggs one at the time), stirring until it is incorporated into the batter. The batter will thick, resembling a buttercream frosting.
Preheat the waffle iron to medium heat.
Place about ¼ cup of batter on the waffle iron. Cook until churros are golden brown, 5 to 10 minutes. If necessary flip the churros so both sides are equally golden brown.
Mix the sugar with the cinnamon and sprinkle both sides of the waffled churros, I had a lot of leftover since I rather use more of the condensed milk…
Dip the waffle churros into condensed milk and enjoy! If you enjoy this recipe using waffle maker, you might want to try this gluten free, cheese loaded savory, Brazilian Inspired Waffle Iron Pão de Queijo.
Did you know that churros might have been originated in China? When Portuguese sailors traveled to China, they were exposed to the Chinese “you tiao” (fried flour stick), and brought it to Europe.
Thank you for stopping by Color Your Recipes…have a colorful week!
Waffle Iron Pão de Queijo This is a simplified Brazilian inspired recipe for pão de queijo, instead of fussing around with the dough you can enjoy these treats just by adding a pancake like batter into the waffle iron.
At the first sight you might be thinking…”What is new about these waffles? Who has never seen waffles?” Well, I must tell you that many times look are deceiving…and here is a perfect example…these are waffles made with tapioca flour, loaded with cheese…yes, you read it right…CHEESE!
Okay, now this is something that you should give a try if you own a waffle maker…why? It is amazingly delicious, gluten free and so simple to make.
I was very skeptical in getting a waffle maker, not that all the recipes out there were not tempting…far from that…it was because of my limited kitchen space…initially I wanted a bigger waffle maker, the one that can be turned, but space really did not permit me to get one. As a matter of fact when I brought the idea of getting a waffle maker, my husband even joked my saying if I was planning to put the waffle maker on top of my head…well…and I found a small one online which can be store up therefor it would not take much of space.
What do I make first? These crispy, slightly chewy inside waffle…these are a twist on the pão de queijo. Remember the Brazilian chewy cheese balls? Okay, so this is a simple version of it. The nice thing about this recipe…not much cleaning is required, with very little labor…
So get your tools together and start preheating your waffle maker…these are simply awesome!
Ingredients:
100 g tapioca flour 1 large egg ⅓ cup of milk (I used fat free, but feel free to use whatever milk you like) 2 tablespoons of vegetable oil ½ teaspoon salt (less if you like) 40-60 g grated Parmesan cheese (or any kind of cheese, preferably dry ones), more the cheesier.
Method:
In a deep cup, place the milk, egg, salt and cheese. Using an immersion blender or regular blender, mix well all the ingredients. Once well mixed, slowly add the tapioca flour, by continuously mixing. Make sure that all the tapioca flour is incorporated into the egg and milk mixture. The batter will look like a thinner version of pancake batter.
Place approximately ⅛ cup of the batter into the preheated waffle maker and follow the instruction of your machine. The amount of batter will vary according to your like. I you are like me, I like crispier and crunchier waffles then you should add less batter.
The thickness of the waffles can be controlled by the amount of batter you place on the waffle maker. Many times with the leftover batter, I like to add very little batter to the machine and let it crisp all the way. Let them cool and store this waffles/crackers in an air tight container for later enjoyment…these sure make great snacks.
Serve hot or warm….simply delicious!
I hope you enjoy this simple recipe using a waffle maker…for more similar recipes please check on the Mochi Bacon Cheese Ball or the Brazilian Pao de Queijo recipes.
Did you know that pão de queijo is a very popular breakfast item in Brazil? Since pão de queijo uses tapioca flour, they are great for people that are sensitive to gluten.
Thank you for visiting Color Your Recipes…have a colorful week!