Wolfgang Puck BRWB0010 Introduction, Sourdough Starter for Waffles, Ingredients, Method, Tip

Introduction

Walking into a home filled with the warm smells of coffee brewing, sausage patties sizzling in the pan, and waffles baking makes one feel instantly comfortable. For many people, breakfast is the most important meal of the day, and often the only hot one eaten. It would be difficult to dash out of the house with nothing more than a doughnut under the belt if there was a tempting bowl of granola or a stack of hot pancakes waiting on the table.

For me, brunch is a pleasurable way to entertain on any given Saturday, Sunday or holiday. Served late morning into early afternoon, it combines breakfast and lunch and is a leisurely experience, casual and easy. Since my kitchen at home is warm and inviting, not filled with trendy electrical appliances, I find my friends like to congregate in the kitchen.

Usually, I prepare a few dishes, set them out on the buffet, and allow people to help themselves. If I’m making pancakes or waffles, I have the batter ready, the griddle or waffle iron heating, and spoon the batter out on demand. Sometimes I fold berries into the batter, other times I fill my nicest bowl with an assortment of warm poached fruit.

And to make the brunch even more festive, I like to serve chilled champagne poured over fresh orange juice or peach juice.

Courtesy Wolfgang Puck Adventures in the Kitchen (Random House, 1991)

Sourdough Starter for Waffles

Makes about 4 cups

INGREDIENTS

3 cups all - purpose flour

2 cups nonfat milk

1 cup plain yogurt

1 small potato, peeled and finely grated

METHOD

1In a medium bowl, combine all ingredients until smooth. Cover with clean towel and set in a warm place until the batter begins to bubble and has a somewhat pleasant sour smell, about 24 hours.

2Place in a covered container and refrigerate for at least 3 days before using.

TIP

Sourdough starter can be kept going indefinitely if “fed” properly. When you take out 1 1/2 cups of the starter, replace with 1 1/2 cups of flour and 1 1/2 or 2 cups milk. This should be done at least every two weeks and the starter kept refrigerated in a covered container. However, if not “fed” properly, the starter may acquire a pinkish color and should be discarded and a new starter developed.

Recipe courtesy The Wolfgang Puck Cookbook : Recipes from Spago, Chinois, and Points East and West, Random House, 1996)

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