FG_SwivelBakerManual 7/17/07 10:33 PM Page 13
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
Sourdough Waffles
Makes 5 8-inch waffles
INGREDIENTS
11/2 cups Sourdough Starter 1/2 cup nonfat milk
8 tablespoons unsalted butter, melted
1egg
1cup
2 tablespoons sugar
11/2 teaspoons baking powder 1/4 teaspoon kosher salt
METHOD
1In a large bowl, combine the starter, milk, melted butter, and egg.
2In a small bowl, sift together the flour, sugar, baking powder and salt. Add to the starter mixture and stir until well combined. Let proof, covered, in a warm spot until bubbles begin to form, about 30 minutes.
3Heat the SwivelBaker™. Use 1 slightly rounded 8 ounce metal measuring cup full of batter and pour into SwivelBaker™. Bake for 5 minutes until golden brown. Repeat with the remaining batter. Serve immediately.
PRESENTATION
Place one 8
To prepare ahead
Through step 2 the batter can be made the night before, refrigerated, covered, then brought to room temperature and proofed when needed.
Recipe courtesy The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West, Random House, 1996
13 | 14 |
