INGREDIENTS

INSTRUCTIONS

Date: Sat, 9 Mar 1996 12:55:37 -0500  From: AKACarl@aol.com  (Carl
Shipman) For us, two joys of the  internet are this list and
rec.food.sourdough which has info on all  aspects of sourdough and
occasionally an offer of free starter and  directions for use from a
kind gentleman in Washington state named  Carl Griffith. Using Carl
Griffith's starter which I have cycled  through enough feedings so it
is really sour, I make FF waffles that  are light as a feather, crispy,
and so good we eat the first one  without syrup or anything. The
starter is my pet and feeding it has  become a hobby.  Evening before:
Add one cup flour and 2/3 cup water to existing  starter. Leave at room
temp overnight.  Next morning: Preheat waffle baker to WAFFLE temp
setting if dial so  marked, otherwise about 2/3 of max temp. When hot,
spray lightly with  Pam or equivalent.  Put 1 cup of active bubbly
sourdough starter in 2-quart mixing bowl.  In small bowl, mix 1 Tblsp
sugar, 1/2 Tblsp salt, 1/2 Tblsp baking  soda.  When ready to cook,
sprinkle dry mix on starter and fold in. In a  minute or so, the batter
will foam up to about twice the volume.  Ladle into waffle baker. Heat
indicator lamp should go on. Cook until  lamp turns off.  Crispness is
determined by setting of temp control.  Hotter = crisper.  Makes two
full-size waffles. Planning to try these tomorrow morning  with FF
sausage gravy prepared using secret recipe (posted to this  list
several times heretofore).  FATFREE DIGEST V96 #68  From the Fatfree
Vegetarian recipe list.  Downloaded from Glen's MM  Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 391
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 1407.1mg
Potassium: 173.3mg
Carbohydrates: 59.7g
Fiber: 2.9g
Sugar: 7.5g
Protein: 29.2g