This morning I used some of the leftover sour dough mix (see the thread at http://www.pizzamaking.com/forum/index.php/topic,11475.0.html
), that was in the refrigerator to make a mix for waffles. This is the recipe I used. I am going to let this batter sit out until later today and then put the batter in my waffle iron. I am also going to make some Dutch Chicken with gravy to eat with these waffles. After I mixed this batter early this morning, the batter is now starting to bubble. It will be interesting to see how this works out when made into waffles.
Nancy Silvertonís Breads from the La Brea Bakery
4 oz (1/2 cup or 115 g) butter
8 oz (1 cup or 225 g) milk
Add the milk-butter mixture to:
9 oz (about a cup or 255g) white starter
1 tsp salt
1 Tbsp (packed) brown sugar
6 oz (about 1 1/2 cups or 170 g) all purpose flour
Mix these together to form a thick batter, cover the bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours. If you do this before going to bed, youíll have the batter ready for breakfast the next day.
Preheat your waffle iron for 10-15 minutes.
Uncover the batter and whisk in 2 large eggs and 1/4 tsp baking soda. Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid. Let cook for 3-5 minutes until golden brown and crisp.
The leftover sour dough mix that I used yesterday and then was incorporated into a Lehmann dough, is still sitting on the kitchen table and is still fermenting. I took a picture first thing this morning and another picture just a little while ago. I wonder if I can feed this starter somehow and keep it going for awhile. I might have to look on the web to see about Amish starters and see if somehow this sour dough mix, can be kept alive, something like the Amish starters.
I will post later today of how the sourdough waffles turned out, whether good or bad. Hopefully they will work out, because I really like the flavor of the sour dough mix that has been left in the refrigerator.
Pictures below of sour dough mix left in refrigerator, batter mixed with sour dough mix, sour dough mix that was leftover since mixing into Lehmann dough, waffle batter a few hours later, and sour dough mix after a few more hours. It is becoming more active.