10 December 2016

buttermilk-sourdough rye waffles with yogurt, orange flower water, oranges, and pomegranate seeds.

I almost never update this, but here's a waffle recipe I've been working on.



SOURDOUGH RYE WAFFLES
(adapted from a King Arthur recipe)

PREFERMENT
2.5 ounces sourdough culture
3 ounces water
3 ounces rye flour

OVERNIGHT SPONGE
8 ounces bread or AP flour
5 ounces rye flour
3 T sugar
3 cups buttermilk
Preferment from above

WAFFLE OR PANCAKE BATTER
all of the overnight sponge
3 large eggs
2.6 ounces melted butter
1 teaspoon salt
1.5 teaspoons baking soda
Zest from two oranges.

Two days before, mix preferment. Let sit overnight in a cool/room temperature spot.

The night before mix all ingredients for overnight sponge.

The morning of, add eggs, butter, salt, soda, and zest. Cook according to waffle maker instructions.





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