Lately I picked up Pedro, my new sourdough starter from ICC's bread kitchen. It's a 100% hydration liquid starter, similar to the one described in the Tartine cookbook. After a month of weekly feeds, my starter is now strong, healthy and smells amazing.
Earlier this week, I made these warm and cozy waffles which are really fitting for the snowy weather here in New York. The recipe is a mishmash of the The Perfect Loaf's and King Arthur's recipes, with some minor modifications. It does take a bit of preparation, which is really just mixing a few things together the night before. Better yet, the fermentation time is rather flexible, meaning you can wake up whenever and still have perfect waffles.
These golden sourdough waffles have a great crunch and buttery sweetness, but the money is in the crumb. The levain gives it a chewy centre reminiscent of liege waffle, with weird and wild holes like a great sourdough. (just check out that cross section below!) The sweet savoury crumb ends with a slight tang, leaving you wanting for more.
For the batter:
1 large egg
¼ cup unsalted butter, melted and cooled
½ teaspoon vanilla extract
½ teaspoon kosher salt
1 teaspoon baking soda
For the overnight sponge:
120g levain, or a mixture of levain and unfed sourdough starter
120g all-purpose flour
12g light brown sugar
- Put the levain and unfed sourdough starter in a large bowl and add the buttermilk, flour and sugar. Stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
- When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
- Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.