This low-perishable sourdough waffle recipe is great for campouts and charity breakfasts. Waffles—crisp exterior, delicate interior.
– 2 cups all-purpose flour– 1 ½ cups water– 1 cup sourdough starter– ½ cup vegetable oil– 2 egg– 2 tablespoons white sugar– 2 teaspoons salt– 1 tablespoon water– 1 teaspoon baking soda
Ingredient
Direction
Flour, 1 1/2 cups water, and sourdough starter in a big bowl make batter; cover loosely with plastic wrap and let sit in a warm place until filled with giant holes and bubbles, 4 to overnight.
1
Incorporate the oil, eggs, sugar, and salt into the batter, and work them together thoroughly.
2
In a small dish, whisk together 1 tablespoon water and baking soda until completely dissolved. Utilizing a rubber spatula, fold into the batter.
3
First, preheat a waffle iron in accordance with the directions provided by the manufacturer.
4
Bake 1/3 cup batter on warmed iron for 3 minutes or until crisp and golden, per manufacturer's directions. Keep creating waffles until batter is gone.