I went on vacation the other week and I’d mixed up a Spelt and Kamut sourdough Italian loaf. I brought it along with me and weirdly planned on baking it when I got there. Bad plan!
Long story short, it stayed in the fridge another week and a half before my mom asked what to do with it. So I decided to turn it into waffles - it IS just flour and water after all, right?
The Base
This recipe uses the sourdough Italian bread base, but it would work with any over-proofed bread dough.
Italian Bread
Makes: 1 loaf / 16 slices Prep Time: 1 hour 55 minutes (mostly inactive) Bake Time: 50 minutes Total Time: 2 hours 45 minutes
The Changes
Place into a 4 cup glass Pyrex measuring cup at least 1 cup of sourdough bread that is over-proofed (or not), or even stiff starter if you like, and your waffle essentials (eggs, baking powder, sea salt, maple syrup, butter, cinnamon and milk). Mix them up, and enjoy a quick breakfast win with full health benefits.
Equipment
Cuisinart 4 slice Belgian waffle maker
4 cup Pyrex liquid measuring cup
To Keep them Crispy
Let the waffles set on a bakers rack if not eating immediately to preserve the outer crispness.
These can be frozen and toasted for quick win breakfasts.
Slice in half and make an ice cream waffle!
Remember, everything's better when you Just Mill It - especially waffles.
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