Sourdough Waffles and other goodies

By ClaudiaJan

Ingredients

• SOURDOUGH WAFFLES
• Makes about 12
• For best results, make the sourdough starter at least 2 days in advance,
• and let the waffle batter sit overnight.
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 cup Sourdough Starter (recipe follows)
• 2 tablespoons cornmeal
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 3 large eggs, separated
• 1 teaspoon baking soda

Details

Servings 12

Preparation

Step 1

1. In a medium bowl, combine flour, sugar, and 1 1/2 cups warm water. Whisk until well combined and no lumps remain. Add more water if necessary to achieve the proper consistency. Add sourdough starter, and whisk to combine. Cover batter with plastic wrap, and let sit at room temperature (place it in the sink in case the batter bubbles over), for at least 12 hours.

2. Heat a nonstick waffle iron. Remove 1/2 cup batter, and add to remaining sourdough starter to keep the starter alive.

3. Add cornmeal and salt to batter, and whisk to combine. Whisk in oil and egg yolks. Combine baking soda with 1 tablespoon water, and stir into batter. In a separate bowl, whisk egg whites to stiff glossy peaks, then fold into batter.

4. Spray the waffle iron with cooking spray. Spoon in batter to fill but not overflow iron. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes. Quickly flip the waffle back and forth between hands to cool
it and to ensure an even crispness on both sides. Repeat with remaining
batter. Place the waffles on serving plates. Serve with desired toppings.


On her way to Alaska, Martha stops by Canadas Yukon territory, where she and Yukon
senator Ione Christensen prepare a batch of Iones delicious sourdough waffles. For
four generations, members of Iones family have been preparing sourdough hotcakes
and waffles using a continuously existing batch of yeast starter. The traditional
ingredient for leavening bread and other baked goods, starter is a simple mixture of
flour, water, sugar, and yeast that is set aside in a warm place until it ferments and
becomes foamy; the resulting batter adds lift and flavor to the recipes in which its
used. A batch of starter can become a culinary heirloom because, with replenishing
doses of flour and water, the yeast molecules that it comprises will continue to grow
and reproduce indefinitelya fact that enables Ione to taste the same hearty
sourdough flavor in her morning waffles that her ancestors enjoyed more than a
century ago.

To preserve the starters integrity, Ione never uses it all up in one recipe, and
each time she uses the starter, she replenishes her supply with a spoonful of
the recipes batter. If you refrigerate starter, it can be stored for an
unlimited amount of time; just replenish it every 2 weeks by adding equal parts
flour and water. Another way to preserve starter is to dry it. The process is
easy: Simply spread it in a thin layer on a sheet of tin foil, and let it air dry,
or put it in the oven at the lowest temperature with the door ajar. After it has
dried, crumble the starter into flakes, and store it in a sealed container. To
rehydrate, add water, sugar, and flour, and work the starter back up into a
foamy batter.




SOURDOUGH STARTER
Makes about 3 cups

2 cups all-purpose flour
2 tablespoons active dry yeast
1 tablespoon sugar

In a medium glass or ceramic bowl, combine flour, 2 cups warm water, the
yeast, and sugar. Stir to combine. Cover with plastic wrap, and set in a
warm place. Let rest for 2 days. Refrigerate until ready to use.