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Sourdough Waffles

8th July 2020 By Louise Leave a Comment

Sourdough waffles with blackcurrant compote.

Sourdough waffles with blackcurrant compote.

If you’re a sourdough baker, you’ll know that you have to discard starter in order keep it really active. I never like throwing anything away, even if it’s only flour and water. Well Sourdough waffles are the easiest and tastiest way to use up that sourdough discard. Very much the same method as making pancakes, as simple as that. They can be also be made sweet or savoury, the perfect brunch treat.

White sourdough starter

You probably don’t discard this much sourdough starter in one feed, that’s okay, you can store the discard in the fridge until you’ve built up to the right amount over a few days.  The starter will become more tangy with time, adding flavour to the waffles.

sourdough waffles
Print Recipe

Sourdough Waffles

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast/Brunch
Servings: 6 waffles

Equipment

  • Waffle iron

Ingredients

  • 200 g white sourdough starter 100% hydration, meaning equal quantities of flour/water
  • 100 g milk
  • 2 large eggs
  • 110 g plain flour
  • 1 ¼ teaspoons bicarbonate of soda
  • 20 g caster sugar omit if you’re making savoury
  • A good pinch sea salt
  • 20 g butter melted

Instructions

  • Whisk the eggs with the starter and milk. In a separate bowl blend the flour, sugar, bicarbonate of soda and salt. Add this to the wet ingredients and whisk until you have a smooth batter. Finally whisk in the melted butter.
  • Heat the waffle iron and brush with a little oil or butter before adding the batter. Ladle a little batter onto the hot waffle iron and shut the lid. Bake for 3-4 minutes. Serve with berry compote and thick Greek style yogurt.
sourdough waffles with Blackcurrant Compote

sourdough waffles with Blackcurrant Compote

Tips:

  • Omit the sugar and serve with smoked salmon, avocado and creme fraiche, top with a sprinkling of chopped chives.
  • For a savoury vegetarian version, top with mashed avocado and roasted spiced chickpeas.
  • Add a teaspoon of cinnamon to the batter and serve with a little maple syrup and Greek style yogurt.

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Filed Under: Baking, Breakfast, Brunch, Sourdough Baking, Vegetarian Tagged With: baking, scandinavian flavours, sourdough starter

Previous Post: « Swedish Vetebröd with Rhubarb & Cardamom
Next Post: Blackcurrant Rippled Ice-Cream »

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
85g unsalted butter
1 tsp vanilla sugar or extract
160g golden caster sugar
¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
strawberries and raspberries to filling the cake and decorate
* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

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