Though would through this out there. David @sandyut got me motivated to bring my starter back to life. Been many months just sitting in the back of the fridge. Since I discovered that Pheasant Bread it is all I make now. Less than 2 days starter back to life and ready to use.
I had used golden malted waffle mix but can only order online and got to $$. It does make great waffles though. After trying several recipes found this one from breadtopia. Takes a couple days to get ready but it is so good. A good reason to get that starter going. I guess need to make some rye while starter active.
The Night Before
1/2 cup unsalted butter (115g)
1 cup milk (225g)
255g all purpose flour starter 1 cup
1 tsp salt (5g)
1 Tbsp packed brown sugar (13g)
180g all purpose flour 1 1/2 cups
The Next Morning
2 eggs
1/4 tsp baking soda
Heat the butter and milk together in a pan until the butter is melted, and then let them cool to room temperature.
Mix all ingredients to form a thick batter, cover the bowl tightly with plastic wrap, and let it stand at room temperature for 8-14 hours. If you do this before going to bed, you’ll have the batter ready for breakfast the next day.
The next morning, preheat your waffle iron for 10-15 minutes.
Uncover the batter and whisk in the eggs and baking soda.
Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid.
Let each waffle cook for 3-5 minutes until golden brown and crisp.
I had used golden malted waffle mix but can only order online and got to $$. It does make great waffles though. After trying several recipes found this one from breadtopia. Takes a couple days to get ready but it is so good. A good reason to get that starter going. I guess need to make some rye while starter active.
The Night Before
1/2 cup unsalted butter (115g)
1 cup milk (225g)
255g all purpose flour starter 1 cup
1 tsp salt (5g)
1 Tbsp packed brown sugar (13g)
180g all purpose flour 1 1/2 cups
The Next Morning
2 eggs
1/4 tsp baking soda
Heat the butter and milk together in a pan until the butter is melted, and then let them cool to room temperature.
Mix all ingredients to form a thick batter, cover the bowl tightly with plastic wrap, and let it stand at room temperature for 8-14 hours. If you do this before going to bed, you’ll have the batter ready for breakfast the next day.
The next morning, preheat your waffle iron for 10-15 minutes.
Uncover the batter and whisk in the eggs and baking soda.
Pour 1/2 to 3/4 cups of batter on the hot waffle iron and close the lid.
Let each waffle cook for 3-5 minutes until golden brown and crisp.
