Vegan Sourdough Waffles

Great vegan sourdough waffles

These waffles are super Thank you for your kind words and compassion my friends-- except for Ed's pain in his finger, all is well. And today is sunny and hopeful! May you each have a grand day today-- be blessed! Think healing. Think success. Think peace. Think happiness. *As a person thinks, so are they. Psalm 23:7*

Today we had an accidental contact with the new stove that shattered the outer glass surface (exterior to the door glass), and a few minutes after attending to that-- with sweeping and phoning re the warranty, etc. (a runaround with AI and some call centre folks with some mutual not-understanding}-- I accidentally slammed Ed's finger while pushing in a drawer. Poor guy, his nail has already turned black. and yummy. Sourdough has probiotics in it, and a lovely flavor, although the pancakes will not have quite the healthy sour taste that bread has.

1. START WITH THE SOURDOUGH STARTER

You need to have a cup of sourdough starter, whole wheat and/or rye or just unbleached white flour will do. I just start my sourdough with a mix of flours= +rye, +spelt, +all purpose, +whole wheat flour. You could just go with one of those. 

Mix together about 6 tablespoons or so with a similar amount of filtered warm water (not boiling, not cold) in a jar with a lid. Keep it somewhere moderately warm, out of direct sunlight (in an oven with just the light on works okay). 

Feed it every day 2 or more times with 1-2 tablespoons of flour and a little water and watch the bubbles start to happen. The fermentation period has begun! 

Occasionally, before feeding, skim off about 20% of your starter and either throw it away, or store it in another jar, perhaps in the fridge if you have no immediate plans for it.

If the starter develops a funky smell (not the healthy sour smell that we all aim for) or looks like it is brewing some mold, get rid of it. Make sure to use very clean jars and utensils, and good dry flour. 

The sourdough (you will need about 1 cup) will take about 4-7 days, generally, to come together a-bubblin' and delicious. 

As stated above, "refresh" your starter every couple of days (or more often)-- dump 20% of the starter in the discard jar and replace/feed with 20% more flour and water.  On the day you make the waffles, don't forget to dump that 20% and replace it before you start to put the ingredients together!

 OR you can buy the start already made, such as popular starters from Etsy (affiliate link).

2.   NOW YOU CAN MAKE YOUR 'SPONGE' FOR THE WAFFLES!

Once you have your sourdough starter active you are ready to make the waffles. This is a two part process:

Part 1

Make a sponge -- the base of your sourdough waffles. You will need the active sourdough starter (above) and these ingredients to make the sponge:

*1 cup active sourdough starter

*2 cups whole wheat flour

*2 tablespoons sugar (optional-- some people prefer to skip sugar)

*2 cups of plant-milk (I use soya) with 2 teaspoons apple cider vinegar mixed in (makes vegan buttermilk)

Mix all the above ingredients in a medium-large bowl until smooth. Put a plate over the top of the bowl and put the bowl into the fridge overnight.

Part 2

In the morning your bowl will contain a puffy sponge, an expanded variety of what you put in the evening before. 

Take it out of the fridge, and preheat your waffle iron. Follow instructions from your waffle-maker. I have found heating the waffle iron to the max before adding batter, works best-- no oil needed. (my experience with my waffle maker- (affiliate). Now you can stir the following into your sponge:

*2 flax eggs (2 tablespoons flax meal and 6 tablespoons warm water, stirred)

*1/2 teaspoon baking soda

*1/2 teaspoon salt (optional)

3. MAKE THE WAFFLES

See the probiotic bubbles
when you pour on the batter

Give the sponge a couple of extra good stirs to enjoy the exuberance of the sourdough starter, full of wonderful probiotic energy for you and the other diners!

Cook in your waffle iron as per manufacturer's instructions. 

Top with vegan butter, maple syrup, honey, fruit syrups, fresh fruit or preserves, as desired.

How do you like them? 

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