| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Bread |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sourdough starter |
| 5 |
c |
Flour (what type is up to you) |
| 5 |
c |
Water |
|
|
Sourdough mixture (above) |
| 2 |
tb |
S*gar |
| 1 |
ts |
Baking soda |
| 1/2 |
tb |
Baking powder |
|
|
Flour as needed (you choose which type) |
INSTRUCTIONS
STARTER PREP
WAFFLES
Date: Wed, 17 Apr 1996 13:01:06 -0400 (EDT)
From: James Massey <masseyj@alpha.acast.nova.edu>
Day before (or up to a week before), mix 1/2 cup sourdough starter with 5
cups flour (what type is up to you) and 5 cups water. Mix, let sit covered
overnight or up to 7 days.
When time to make waffles, take 1/2 cup of the sourdough mixture and set
aside for next batch. Mix s*gar, baking soda and baking powder with
remaining mixture, then add flour as needed for consistency. Heat nonstick
waffle iron; spray no-stick on iron for first waffle; cook until steam
stops coming out of the sides (in my experience, about 6 1/2 minutes).
Waffles will not be as brown as when made with f*t. If the first waffle
comes off the iron easily, you probably don't have to spray the iron for
the remaining waffles.
FATFREE DIGEST V96 #107
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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