So it’s almost there! And this will be the last post before Christmas and probably for a while since the calender is full of days with the family. But before I take my leave, I’ll share this great and simple recipe for sour dough waffles. It’s easy, yes, but it takes a little planning as you have to start one day early and have a wheat sour dough starter at hand. (For those of you Danish readers, a wheat starter is available at Emmerys). We had them for brunch today – just to get going before the big day of preparations. After that start I was ready for baking, braising and diaper change!
I love baking and do pretty much all our wheat bread baking. So of course I bought Nancy Silverston’s book Breads from La Brea Bakery – if there ever was a classic on artisan bread baking this is a safe bet. It’s a good book but honestly, I just don’t have the patience for her very complicated recipes. But this one is great! It’s easy-peasy and turns out crisp waffles like I’ve never seen before. The result isn’t too sweet, actually the recipe is a little too sour for my taste – it could be that my starter is more sour than hers? So I add a little extra sugar. Eat the waffles with maple syrup and your Christmas stress-o-meter is sure to drop a notch!
Sour dough waffles (6-7 waffles)
adapted from Nancy Silverton Breads from La Brea Bakery
125ml whole fat milk
125ml wheat starter
1 tbsp moscovado sugar
Melt the butter and milk. When cool add the rest and whisk together. Cover and leave at room temperature over night.
1 large egg
1/8 tsp baking soda
Add the ingredients to the batter and bake straight away at a heated waffle iron. Grease the iron the first time, after that you shouldn’t need to. Much away – and Merry Christmas!