Sourdough Waffles

There are some things that just make me happy having them around. Chickens are one thing and sourdough starter is another. During the summer I’ll often dump it because I don’t have time to mess with it, I don’t like heating the oven to 500° to bake the bread and we tend to eat less bread in the summer. But when I’m without the starter, something feels amiss in my kitchen. Maybe this summer I’ll keep a small bit of starter in the fridge and try to remember to feed it every now and then.

Since I felt bad yesterday, I had slept enough that I knew there was no need to go to bed early so I stayed up and knitted til fairly late but kept reminding myself the sourdough leaven and the overnight sponge for the sourdough waffles had to be stirred up before I went to bed.

I figured there was a good chance Vince would get up before I did and I wondered what he would think when he saw the double decker bowls stacked on the counter. I also figured that he knows me well enough that probably nothing surprises him any more.

On the left is the waffle sponge and on the right is the leaven for the bread.

All the waffle mix needed was an egg, melted butter, salt and baking soda. In no time at all, we had yummy, crispy waffles.

The bread dough is at the resting stage now. I doubt it gets baked today. One of the things I love about sourdough is that at any point, I can stick it in the fridge and leave it til tomorrow . . or the next day. I’ll probably get through the folding stage today and then stick it in the fridge, but it can go into the fridge right up to the last stage before baking. We like the taste after the dough has sat in the fridge for a day or so but I’ll probably bake it tomorrow. 

We’ll see how much I get done today and if I run out of time. The kitchen is chilly so everything takes a bit longer than it would on a warm day.