Golden Sourdough Waffles - Easy Sourdough Starter Recipe! (2024)

FAQs

How long does it take to start a sourdough starter from scratch? ›

Creating a healthy and vibrant sourdough starter can take anywhere from 7 to 14 days depending on several factors. The temperature of your kitchen is the most important factor to consider. Starters thrive in a warm environment, ideally around 75°F (24°C).

To a clean jar, add 100g whole rye flour and 125g warm water. Mix ingredients and keep somewhere warm for 24 hours. To clean jar, add 75g of the mixture from Day One (discard the rest), 50g whole rye flour, 50g all-purpose flour, and 115g water. Mix ingredients and keep somewhere warm for 24 hours.

Once it's ripe, remove the amount you need for the recipe (I almost always use between 100-200 grams) and then save 20 grams, feeding it with 20 grams water and flour. You're back to having 60 grams of starter to keep for next time with enough to bake your bread now.

The pancake batter can stay in the fridge for up to 2 days before using it to make the waffles and pancakes. NOTE: The batter doesn't have to ferment overnight if you'd like to cook these the same day.

I believe if the waffle batter was not leavened with yeast, cake flour would have faired much better. But since yeast is present to make the waffle light and airy, using a higher-gluten flour would be a wiser choice. Bread flour can probably be used as well, but it would yield a slightly tougher and denser waffle.

Do I have to discard my sourdough starter? It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

Place your starter in a warm spot to rise and activate, ideally 75-80 F. Temperature is really important. The warmer it is, the faster it will rise. Your starter is active when it shows the following signs: doubles in size, small and large bubbles appear, has a spongey or fluffy texture and exhibits a pleasant aroma.

Ideally your strong flour should be between 12.5-14% protein and non organic, especially if you are new to sourdough as non organic flours are stronger and will make your introduction into sourdough smoother.

Most sourdough recipes are also formulated for stronger flours (12.5% protein), so when using all-purpose flours, sometimes the hydration recommended in the recipe is too much for all-purpose flours to handle.

Does sourdough bread have more protein than regular bread? ›

A 1-ounce slice of sourdough white bread contains 77 calories, 3 grams of protein, 15 grams of carbohydrates, and 1 gram of fiber. A 1-ounce slice of white bread contains 75 calories, 2.5 grams of protein, 14 grams of carbohydrates, and 1 gram of fiber. You may get more nutrients out of a slice of sourdough, though.

It is important that you stir the sourdough starter every day in the morning and in the evening. Feed the starter. Add 60 g flour and 60 g lukewarm water, stir well to combine, and let sit out for 24 hours.

Over the past decade-plus of baking, I've tested all manner of flour from whole grain wheat to spelt to einkorn, and while they all do work, my preferred flour to use when creating a sourdough starter is whole grain rye flour and white flour (this can be all-purpose or high-protein bread flour).

Mature sourdough starter aged more than 6 months old should be able to survive unfed on the counter for around 3-4 days without any risk of mold. The caveat here is if the temperature is very hot, this timeframe would be reduced. A mature sourdough starter will survive unfed in the fridge for months.

Yes, you can overfeed your sourdough starter. Audrey explains: “Every time you add more flour and water, you are depleting the existing population of natural bacteria and yeast.” If you keep adding more and more, eventually you'll dilute the starter so much that you'll just have flour and water.

I keep my starter jar very clean by scraping down the sides and wiping the rim every time I feed it, so I transfer it to a clean jar once every few weeks. If you keep a very messy starter jar you may want to transfer it to a clean jar more frequently. The only thing that can really kill your starter is mold.

The process for feeding sourdough starter is so simple and takes only a few minutes. For refrigerated starters, feed once a week and start with step 1, but for room temperature starters, feed once a day and start at step 2 (or 3).

Why are my sourdough pancakes gummy? Gummy sourdough pancakes are usually due to cooking issues. Be sure to fully cook the pancakes all the way through.

Rancid or Putrid Smell – If your starter has a rancid, putrid, or even rotten odour, then it is likely to have spoiled or have been contaminated. This could be due to the growth of harmful bacteria or mould. In this case, it is best to discard the starter and start fresh.

What is the secret to making good waffles? ›

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

Make Sure Your Waffle Iron Is Hot

You should actually hear the batter sizzle on contact. The outer crust will immediately begin to set and crisp. Moisture in the batter quickly turns to steam and evaporates out the sides of the pan. If the iron isn't hot, none of this happens and the waffles will be soggy and squishy.

The general rule of thumb is that it takes about 10-14 days to develop a starter strong enough to rise a loaf. Experienced sourdough aficionados may be able to bake with a new starter in as few as five days. And, for less experienced bakers who struggle with the process, it may take up to 30 days.

You can perform a float test to check if your starter is ready. Take a small spoonful of the starter and drop it into a glass of water. If it floats, it indicates that the starter is sufficiently active and ready for use.

Part of what makes a starter rise and become bubbly is the yeast. Yeast will become dormant when kept in colder temperatures. If your house is particularly warm (or if you keep your starter in the fridge), it could be sluggish. Try keeping it somewhere warm.

Many no-wait recipes that call for discard will have no problem at all using a starter straight from the fridge. But for other recipes, like bread, for best results I suggest taking it out of the fridge, feeding it, and allowing it to be nice and active before using it. This usually takes about 4-12 hours.