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Contending with an overflowing jar of starter, we decided to start a few things, but every recipe that we started called for very little of the starter (~25 grams) except the last one.
The recipes for the waffles (the only completed project thus far) is as follows (via Northwest Sourdough):
A tasty Sourdough Waffle recipe.
Makes approximately 10 – 8 inch round waffles.
Add together in first bowl:
- 2 cups sourdough starter
- 1 cup milk(or instead, use one cup warm water + 1/2 cup dry milk)
- 4 beaten eggs
- 3 Tablespoons sugar or use 2 Tablespoons of malt syrup
- 1 cube butter melted, cooled slightly or 1/2 cup of oil
In second bowl mix together:
- 2 &1/2 cups of all purpose flour
- 2 teaspoons salt
- 1 teaspoon baking soda
- 1 Tablespoon baking powder
Stir the dry ingredients into the wet ingredients, add more water if batter is too thick (waffle batter needs to be on the thin side but not too thin! ). Heat your waffle iron to it’s hottest setting, because sourdough needs really hot temps, cook, enjoy!
We fiddled with this recipe a bit. We mixed the starter, milk, eggs, butter, flour, and salt together, and replaced the malt syrup with brown rice syrup. We let that rise overnight and added the baking soda and powder the next morning. These waffles were very bready and the “oven” spring was remarkable. So much so that the iron started to open! All told, it made 21 square waffles (the recipe says 8-10 round ones). We’ll definitely try it again, perhaps with a bit more salt, 1 less egg, and more butter (did anyone else not know that 1 cube of butter = 1/4 stick?)
Stay tuned for more updates about projects 1-3.