It's been months, even years, that I promise myself to write about sourdough on my blog and/or Instagram account. The reality is that it's a lot easier to show than to write about. Even though I believe I am mastering more and more the art of sourdough in its practice, its specific language and the ways to describe it are a little more nebulous to me (especially its lexicon). I hope to realize this mini project of mine in the near future (including a series of videos on my Youtube channel), but in the meantime, here’s a simple sourdough based recipe, if you’re lucly enough to have some starter at hand!
Vegan Sourdough Waffles
makes 6-8 waffles
to be prepared the day before
1 cup all purpose flour
1 ½ tsp baking powder
2 tbsp sugar
1 tsp salt
2 flaxseed eggs (2 tbsp ground flaxseed + 6 tbsp water) or 2 aquafaba eggs (6 tbsp aquafaba)*
½ cup plantbased milk
8 ounces (weight) of riped sourdough starter
3 tbsp vegetable oil
* I tried both and both works well! Even tho I think I have a slight preference for aquafaba hihi!
The night before:
Combine the dry ingredients together (flour, baking powder, sugar and salt) in a bowl.
In another bowl, whisk together the flaxseed or aquafaba eggs with the milk and then whisk in the sourdough starter.
Add the flour mixture and oil to the wet mixture.
Let it sit (ferment) over night in the fridge.
In the morning, cook you waffles accordingly to your waffle maker. I use about 1/4 to 1/3 cup per waffle.
PS: if you don't have sourdough starter, check out my other wafle recipe!