Yield: 1 Servings
|½ cup||Sourdough starter|
|5 cups||Flour (what type is up to you)|
|\N \N||Sourdough mixture (above)|
|1 teaspoon||Baking soda|
|½ tablespoon||Baking powder|
|\N \N||Flour as needed (you choose which type)|
Date: Wed, 17 Apr 1996 13:01:06 -0400 (EDT) From: James Massey <masseyj@...> Day before (or up to a week before), mix ½ cup sourdough starter with 5 cups flour (what type is up to you) and 5 cups water. Mix, let sit covered overnight or up to 7 days.
When time to make waffles, take ½ cup of the sourdough mixture and set aside for next batch. Mix s*gar, baking soda and baking powder with remaining mixture, then add flour as needed for consistency. Heat nonstick waffle iron; spray no-stick on iron for first waffle; cook until steam stops coming out of the sides (in my experience, about 6½ minutes).
Waffles will not be as brown as when made with f*t. If the first waffle comes off the iron easily, you probably don't have to spray the iron for the remaining waffles.
FATFREE DIGEST V96 #107
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .