What to do with excess starter? Raised Sourdough Waffles!

[Bill/SFNM]

In the process of feeding/activating starter cultures, it is often necessary to pour out the excess. It seems such a shame, so here is a recipe I adapted from Marion Cunningham for raised waffles that are almost as good as pizza 

IMPORTANT NOTE: This is for high-altitude. You may need to increase baking soda for lower altitudes.

                     
* Exported from MasterCook *

                         Raised Sourdough Waffles

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  cold starter
  2               cups  milk -- warmed
  1              stick  unsalted butter -- melted
  1           teaspoon  salt
  1           teaspoon  sugar
  10            ounces  all-purpose flour
         
  2              large  eggs
     1/4      teaspoon  baking soda
     1/4      teaspoon  vanilla extract

In a very large mixing bowl, combine the starter, milk, butter, salt, sugar, and flour and beat until smooth and blended.

Cover bowl with plasticwrap and let stand overnight at room temp.

Just before cooking the waffles, beat in the eggs, baking soda, and vanilla extract.

Bake waffles until golden crisp (but still moist inside) per your waffle iron instructions using very high heat.

Batter will keep for several days in refrigerator. Baked waffles freeze very well.

Description:
  "Adapted from Marion Cunningham"
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Bill/SFNM

[Bill/SFNM]

Norma's thread on waffles using sourdough mix

http://www.pizzamaking.com/forum/index.php/topic,11552.msg105834.html#msg105834

spurred me to remember how long it has been since I made these delicious waffles using leftover starter. Had to make some today with a syrup made from fresh blueberries:

[Matthew]

Norma's thread on waffles using sourdough mix

http://www.pizzamaking.com/forum/index.php/topic,11552.msg105834.html#msg105834

spurred me to remember how long it has been since I made these delicious waffles using leftover starter. Had to make some today with a syrup made from fresh blueberries:

Bravo.  I was going the make them this morning but the kids wanted pancakes.  What else is new

[norma427]

Bill,

Your waffles from using your starter look delicious.  They look so evenly browned. I am going to try and get another starter going in the next few weeks and maybe at some point if, I can get the starter activated, then I will try some more waffles with that starter.

Could you tell me how you go about making the blueberry syrup?  That also sounds great.

How were your waffles, in terms of crispness on the outside?  Did they stay crisp after you had made them in your waffle iron?

Thanks for sharing your pictures of your waffles,

Norma

[Jackie Tran]

Look what you started Norma.    I guess today was waffles a la starter at my house as well.  Made some pretty good waffles from scratch with a cherry compote to go along with them.

Thx for the recipe Bill.  I'll write it down and give it a shot next time I do waffles.

2nd pic is the whipped egg white ready to be folded into the batter.

JT

[norma427]

Jackie Tran,

Your waffles look great, too.  The cherry compte really sounds interesting and looks delicious.

Norma

[buceriasdon]

gosh durn it! You people don't know how difficult buying a waffle iron can be here in Mexico.







slamming doors, mutterings under the breath, getting in the car to go find a waffle iron..........

[Bill/SFNM]

gosh durn it! You people don't know how difficult buying a waffle iron can be here in Mexico.

My waffle iron says "Hecho en Mexico". 

[Bill/SFNM]

Could you tell me how you go about making the blueberry syrup?  That also sounds great.

Norma,

The syrup is a combination of berries cooked with sugar and water mixed with uncooked berries. Corn starch is used to thicken the cooked mixture. Sometimes I add a little lemon juice and maybe a grind or two of nutmeg. No recipe, just improvising based on how it is going to be used, how sweet the berries are, etc.

Bill/SFNM

[norma427]

Norma,

The syrup is a combination of berries cooked with sugar and water mixed with uncooked berries. Corn starch is used to thicken the cooked mixture. Sometimes I add a little lemon juice and maybe a grind or two of nutmeg. No recipe, just improvising based on how it is going to be used, how sweet the berries are, etc.

Bill/SFNM

Bill,

Thanks so much for giving me your ideas for the blueberry syrup.    Sounds like that is doable for me.  I use cornstarch in many things so when I have time I will try your way of making the blueberry syrup.  Sounds delicious.

Norma

[buceriasdon]

Oh sure, rub it in Bill . And nope, neither Walmart or Mega stores carry waffeledoras. sniff, sniff. Perhaps in Puerto Vallarta the Walmart there might carry them. I'll have to settle for sourdough pancakes. Just in the last couple of years have I seen pancake mixes and syrup on the shelves. Baking soda is near impossible to find, powder, yes, soda,no.
Regards, Don

My waffle iron says "Hecho en Mexico". 

[Bill/SFNM]

Don,

Baking soda? I used to live in Mexico City and had no problem finding baking soda in the supermarket. Ask for "carbonato". I have a ton of recipes from Mexico for baked goods and many of them call for carbonato.

[s00da]

My Ischia's hydration is perfect for these traditional dumplings we make back home. These are dumped in syrup right after being fried. I made them twice and with the Ischia, there is a different kind of crunch to them with the Ischia and the strong fermentation flavor you get when using regular yeast is substituted with a hint of sourness.

[Matthew]

My Ischia's hydration is perfect for these traditional dumplings we make back home. These are dumped in syrup right after being fried. I made them twice and with the Ischia, there is a different kind of crunch to them with the Ischia and the strong fermentation flavor you get when using regular yeast is substituted with a hint of sourness.

Saad,
Don't even think about posting a picture like that without posting the recipe. 

[s00da]

Sorry Mathhew

Recipe:
100%+ hydration starter leftover

Process:
wet hand with water, take a little starter and dump in the fryer
when golden brown, dump into a bowl of syrup
repeat 

haha, how simple is that?