No problem. I thinks I've asked this before but... Do you have a sour dough starter? Do you use powdered milk? Can you measure in grams?
No, I don't use a sourdough starter, yes, I use powdered milk and yes, I can measure in grams. Although we are suppose to be metric in Canada, I switch back and forth depending on the cookbook or recipe I am using.
Sourdough Belgian Waffles (Makes 5-8 Waffles) Ingredients: 370g Water 40g Powdered Milk 3 eggs, divided 57g butter, melted 50g granulated sugar 9g salt 5g (1 teaspoon) vanilla extract 407g all-purpose flour 8g yeast Directions: Divide egg whites from yolks, placing yolks in large glass bowl and whites in small glass bowl. Place all other ingredients in the large bowl, wet ones first. Using a hand mixer whip the egg whites until they form stiff peaks. Then use the mixer to combine all the other ingredients that are in the large bowl. Once combined, continue to mix for another minute to help the batter to form gluten. Gently fold the egg whites into the batter, adding 1/3 of the whites at a time. Cover and let sit overnight in the refrigerator or in a cold room. Cook in a Belgian-style waffle maker and serve hot.
How do you get such a good rise w/o some sort of added yeast or a starter? I didn't notice that in the recipe. What did I miss?
Thanks Dave. I missed it, was converting my sourdough recipe for them. 8g yeast. I don't bloom it or anything, just mix right in.
So, you use yeast? Not starter. Either would work, but ADY or IDY is faster. Un-confuzzle me. Do you have the recipe in measurements for us mere mortals.......like, 2 cups flour....that kind? I could do the conversion, I suppose.
I used starter, but Woodwidow uses yeast so I had to convert. I will get you the recipe after you answer a our questions Dave. Do you have a sourdough starter? Do you use powdered milk? The yeast I use when I've made the yeast version was the stuff you can buy in 1 pound packages for $5. The packaging is lone gone so I couldn't tell you exactly what it is but I know it's not rapid rise or the for bread machines kind. I think it is active dry, but I can't be sure.
Thanks for the recipe. It is a little late today to make it but I might give it a try tomorrow. I don't have a Belgian waffle maker, just a regular one so I know the waffles won't come up as high. they should be as tender though. It has been years since I used a sourdough starter. I will have to get back into using one again. I don't make bread in loaves anymore just buns as then we don't eat so much bread. If there is only one bun thawed for dinner, you don't get any more than that.
I hate pop quizzes, but I'll play. Don't use powdered milk most of the time, although we keep it in the house. My wife likes it, and it used to be less expensive than jugs o' milk. I've got a sourdough starter that's .....well, I've forgotten when I made it, but it's been more than a few months. Reminds me....I need to feed it. I keep it in the fridgeidator (hehe). I also buy yeast in a foil type package, one lb.- Fleischmann's. IDY. $buck eighty nine last time I got some. Lasts quite a while, so I don't dare buy a bigger package. What do I win. Oh, that's right, I get the resippy. FTW!
Ingredients: 1 cup Sourdough Starter 1 cup milk 3 eggs, divided 1/4 cup butter, melted 1/4 cup granulated sugar 1/2 tablespoon salt 1 teaspoon vanilla extract 2 cups all-purpose flour Same instructions as above. The cups of flour... I drag the cup against the side of the bag when I pulled it out, so it's a medium packed cup. Use the same instructions I posted for wood widows recipe.
Mix equal parts of flour and water (by weight), stir often, cover with a cloth, refresh daily. Should be ready to do some light work within a couple weeks, heavy duty in a month or two.
"Tutor"? What do I try and teach it? What does it need help learning...? I would think I am the one that needs tutoring, on how to make sour dough!
Thanks jack. Why the question about powdered milk? Do you prefer powdered milk, or is it just what you normally store/have?
I have it separated in my recipes just in case I have to resort to it. If I'm using milk, I just add the weight of the powder and the weight of the water and use that weight of milk.
I always use powdered milk when I am baking. It is a habit that comes from living in a community where you just couldn't pop out and buy milk when you want to. Now we drink Silk (Soy Milk) so I don't have fresh cow's milk on hand anymore.
Yeah, we can just go get milk either, not without a 20 mile drive. That's why I have powdered as an option.
