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
The Changes
Place into a glass Pyrex measuring cup:
- at least 1 cup of sourdough bread that is overproofed (or not), or even stiff starter if you like
- 2 eggs
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 tbsp maple syrup or sugar
- 1-2 tbsp melted butter or olive oil
- dash of cinnamon powder
- milk of your choice to make a batter at least 2 cups, or slightly above that.
Mix the ingredients with a spurtle or a danish dough whisk for a few minutes until the mixture resembles pancake batter.
Pour the appropriate amount of mixture into your waffle maker and cook to your desired darkness. I used this waffle maker on setting 3:
Cuisinart 4 slice Belgian waffle maker
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!
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