Here’s a naughty little habit I picked up in my first year at university. Walking through the cafeteria line at breakfast, I pointed to a large pan of white stuff and asked my friend, “What is that?” Her reply, “Dude! It’s whipped cream!” Oh…”what’s it for?” She turns to me with bug-eyes and slaps me on the shoulder and says, “You’ve never had whipped cream on waffles?!” Needless to say, I had whipped cream on my waffles that day and many, many days thereafter. (Can you say Freshman Fifteen?)
These are sourdough waffles topped with whipped cream and raspberries. I butter the waffles first–this is a rule in my house–and then drizzle it all with warm maple syrup. Serve with your choice of fruit. We like to have waffles spread with Nutella and loaded with sliced strawberries then topped with whipped cream and toasted almonds–for dessert or breakfast.
Sour dough, made with wild yeast you catch yourself, is supposed to be really healthful. I read an ebook entitled Vintage Remedies Guide to Bread by Jesse Hawkins, and in it she makes her case for why wild caught yeast is so much better for you. She points to the advent of manufactured baker’s yeast as the culprit to many “diseases” society is experiencing today like celiacs. She proposes that since we all consume this one particular type of yeast (it’s in all store bought and bakery bought baked goods) we aren’t benefitting from the microbes in our locale. She says it can help allergy, sinus, skin, and a plethora of other problems. I didn’t check her sources or do any further research on my own, except to experiment on myself in my own kitchen, but her reasoning makes sense to me. I’ve been making sour dough this and that since November and I have experienced clearer skin and a very noticeable decrease in sinus infections due to allergies. After coming through the very heavy pollen season, I have had exactly zero sinus infections due to allergies and so has my family. We are typically miserable during spring; doped up on Zrytec, nasal sprays, and antibiotics for the whole season.
This recipe comes from a friend of mine in Virginia. She is the mother of ten beautiful children and counting. I am so thankful she sent this to me because once you get a starter going it produces a large volume. Many people say to throw out half of it before every feeding, but I hate wasting food. I have since overcome this hesitance after growing five large jars of starter. This recipe yields waffles that are lightly crunchy on the outside without the pain of whipping egg whites to a stiff peak. A recipe from the above mentioned book for sour dough starter follows.
Sour Dough Waffles (or Pancakes)
The evening before you wish to serve waffles for breakfast combine:
1/2 cup starter
2 cups water
2 cups flour
In the morning mix in:
3/4 teaspoon salt
4 Tablespoons sugar
4 Tablespoons oil (or just 2 Tablespoons for pancakes)
1/2 teaspoon of baking soda dissolved in about 1 1/2 Tablespoons water
Stir lightly with a fork until the eggs disappear. Cook in a waffle iron. Recipe yields about a dozen waffles.
Sour Dough Starter
In a canning jar combine:
1/2 cup water
Let sit uncovered on your counter for 24 hours. After 24 hours, feed with 1/2 cup of flour and half cup of water. The mixture should have tiny bubbles in it proving the presence of microbes. Feed every 12 – 24 hours until you see it is rising to double it’s volume (rising speeds vary depending on microbes in your locale). It should take about three or four days or up to a week to get a good healthy starter. The first time I made it I could use mine after two days.
As “flour” I mix 6 cups soft whole wheat flour, 6 cups barley flour, and 1/2 cup rye flour. I use this flour to make and feed the starter.
Be adventurous and give it a try!