Read Classic Sourdoughs Online
Authors: Jean Wood,Ed Wood
Classic Sourdoughs (26 page)
Pour the culture into a mixing bowl. Add the egg, butter, milk, sugar, and salt and mix. Add the rye flour and then enough all-purpose flour to attain your desired pancake consistency. Mix until lump-free. Proof for 1 hour at 85°F (29°C) in a proofing box. (Or, if you don’t have time for this proof, dissolve the baking soda in 1 tablespoon of water and, just before cooking, gently blend with the batter.)
Heat a griddle until hot and, with a pitcher or ladle, pour 2- to 3-inch (5 to 7 cm) rounds onto the griddle. Cook for 2 to 4 minutes, turn, and cook for an additional 2 minutes. Serve hot.
Applesauce provides the flavor in this recipe. For a real treat, drop two peeled and cored apples into your food processor and chop them almost to a puree and substitute the puree for the applesauce
.
MAKES 12 TO 15 PANCAKES
2 cups (480 ml) culture from the Culture Proof (
this page
)
1 egg, beaten
½ cup (120 ml) applesauce
2 tablespoons (30 g) melted butter
1 tablespoon sugar
1 teaspoon salt
Unbleached all-purpose flour as needed
½ teaspoon baking soda (optional)
Pour the culture into a mixing bowl. Add the egg, applesauce, butter, sugar, and salt and mix. Add flour as needed to attain your desired consistency and mix until lump-free. Proof for 1 hour at 85°F (29°C) in a proofing box. (Or, if you don’t have time for this proof, dissolve the baking soda in 1 tablespoon of water and, just before cooking, gently blend with the batter.)
Heat a griddle until hot and, with a pitcher or ladle, pour 2- to 3-inch (5 to 7 cm) rounds onto the griddle. Cook for 2 to 4 minutes, turn, and cook for an additional 2 minutes. Serve hot.
There are artificial maple flavorings, but they are not an adequate substitute for the real thing, especially in pancakes
.
MAKES 12 TO 15 PANCAKES
2 cups (480 ml) culture from the Culture Proof (
this page
)
1 egg, beaten
2 tablespoons (30 g) melted butter
¼ cup (60 ml) maple syrup
½ teaspoon salt
Unbleached all-purpose flour as needed
½ teaspoon baking soda (optional)
Pour the culture into a mixing bowl. Add the egg, butter, maple syrup, and salt and mix. Add flour to attain your desired consistency and mix until lump-free.
Proof for 1 hour at 85°F (29°C) in a proofing box. (Or, if you don’t have time for this proof, dissolve the baking soda in 1 tablespoon of water and, just before cooking, gently blend with the batter.)
Heat a griddle until hot and, with a pitcher or ladle, pour 2- to 3-inch (5 to 7 cm) rounds onto the griddle. Cook for 2 to 4 minutes, turn, and cook for an additional 2 minutes.
These waffles will be lighter if you proof the batter for an hour at 85°F (29°C) just before adding the beaten egg whites
.
MAKES 3 OR 4 WAFFLES
2 cups (480 ml) culture from the Culture Proof (
this page
)
2 eggs, separated
¼ cup (60 ml) milk
2 tablespoons (30 g) melted butter
1 tablespoon sugar
1 teaspoon salt
½ to 1 cup (70 to 140 g) unbleached all-purpose flour
Combine the culture, egg yolks, milk, butter, sugar, and salt in a mixing bowl and mix briefly. Add enough flour to attain a pourable consistency and mix until lump-free. Proof for 1 hour at 85°F (29°C) in a proofing box.
Beat the egg whites to a soft peak and gently mix into the batter. Pour the batter onto a preheated waffle iron and cook for 7 to 8 minutes.
Sourdough Waffles
Sourdough waffles combine the unequaled flavor of the culture with the light texture of all good waffles. To achieve the latter, separate the eggs and beat the whites to the soft-peak stage. At the very last, just before baking, gently fold the whites into the batter. Oil and preheat the waffle iron before pouring on the batter. Use the amount of flour that gives a consistency that can be poured onto the waffle iron. Some experimentation may be necessary so the waffles are not so thin that they run over the edge of the waffle iron, but not so thick they do not cook properly.
It’s hard to say whether rye waffles are better than rye pancakes until you’ve tried them both. Twice!
MAKES 3 WAFFLES
2 cups (480 ml) culture from the Culture Proof (
this page
)
2 eggs, separated
½ cup (120 ml) milk
2 tablespoons oil
2 teaspoons sugar
1 teaspoon salt
½ cup (55 g) rye flour
½ cup (70 g) unbleached all-purpose flour or as needed
½ teaspoon baking soda
Combine the culture, egg yolks, milk, oil, sugar, and salt in a mixing bowl and mix briefly. Add the rye flour and then enough all-purpose flour to attain a pourable consistency; mix until lump-free. Beat the egg whites to soft peaks and gently mix into the batter.
Just before cooking, dissolve the baking soda in 1 tablespoon of water and gently blend with the batter. Pour the batter onto a preheated waffle iron and cook for 7 to 8 minutes.
Ham is another of those savory ingredients that’s a perfect match for sourdough
.
MAKES 3 WAFFLES
2 cups (480 ml) culture from the Culture Proof (
this page
)
2 eggs, separated
1 cup (100 g) chopped ham
½ cup (120 ml) milk
2 tablespoons (30 g) melted butter
2 teaspoons sugar
½ to 1 cup (70 to 140 g) unbleached all-purpose flour
½ teaspoon baking soda
Combine the culture, egg yolks, ham, milk, butter, and sugar in a mixing bowl and mix briefly. Add enough flour to attain a pourable consistency and mix until lump-free.
Beat the egg whites to soft peaks and gently mix into the batter. Just before cooking, dissolve the baking soda in 1 tablespoon of water and gently blend with the batter. Pour the batter onto a preheated waffle iron and cook for 7 to 8 minutes.
Buttermilk today is usually made from pasteurized skim milk to which a culture has been added to improve flavor and consistency. For a real treat, search out a country dairy and get the buttermilk that is a residue of butter churning
.
MAKES 3 OR 4 WAFFLES
2 cups (480 ml) culture from the Culture Proof (
this page
)
2 eggs, separated
½ cup (120 ml) buttermilk
2 tablespoons (30 g) melted butter
2 tablespoons sugar
1 teaspoon salt
½ to 1 cup (70 to 140 g) unbleached all-purpose flour
Combine the culture with the egg yolks, buttermilk, butter, sugar, and salt in a mixing bowl and mix briefly. Add enough flour to attain a pourable consistency and mix until lump-free. Proof for 1 hour at 85°F (29°C) in a proofing box. Beat the egg whites to soft peaks and gently mix into the batter. Pour the batter onto a preheated waffle iron and cook for 7 to 8 minutes.
