Wolfgang Puck WPWB0010 Sourdough Starter for Waffles, Sourdough Waffles, Makes about 4 cups

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 all-purpose flour

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 -inch waffle on each of 5 heated plates. Serve warm with warm maple syrup or fruit syrup. Garnish with fresh fruit, such as sliced oranges, peaches, or berries. Serve immediately.

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

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