Unlike my recipe for sourdough waffles which uses the discard, this recipe for sour cream sourdough waffles is a two day process. On day one you refresh your starter. And on day two you can make the waffles.
We have three bathrooms at home. I use the one in the cottage during the night as I can navigate the stairs in my sleep. We are still sleeping upstairs in the cottage as I refuse to move until our bedroom is complete. And to make his life easier, Dave uses the cottage kitchen in the morning to make coffee and feed the dogs. In the morning and evening we both use the one that will eventually be our en-suite. Dave uses this during the night as he is confident about crossing the walkway in the dark. I prefer not to as I sometimes do not rouse fully from sleep when I need the bathroom in the middle of the night. But mostly when we are at home we use the guest loo as it is downstairs. Our entire living area is downstairs so it makes the most sense.
Today’s inspirational recipe from Lavender and Lime ♥ Sour Cream Sourdough Waffles ♥ #LavenderAndLime Click To Tweet
However, we spend more time at work than at home during the week and it is that WC that sees the most use. Now, you are probably wondering why on earth am I telling you this. Well, it is because I am always fascinated by how often I have to replace four loo rolls in one day. Some might get changed more often than others. But I don’t always do the renewing process. But when I do, I find that all four toilet rolls run out in one day. As it is my least favourite task, we have easy to slip on toilet roll holders. There are no complicated spring systems to work and there is always a spare roll in each toilet. What is your least favourite household chore?
Click on the links for conversions and notes.
Sour Cream Sourdough Waffles
- 260 g sourdough starter
- 70 g flour
- 100 g water
- 70 g flour
- 150 g sour cream, plus extra for serving
- 15 g salted butter, melted
- 2.5 mls baking powder
- 50 g fructose
- 1 egg, separated
- maple syrup or fruit compote
- Place the starter, flour and water into a large mixing bowl and whisk to combine
- Cover and leave to stand overnight
- Add the flour, sour cream, butter, baking powder, fructose and egg yolk to the refreshed starter
- Whisk until completely combined and there are no lumps
- Place the egg white into a mixing bowl and use an electric whisk to whisk to soft peaks
- Gently fold the egg whites into your batter
- When completely incorporated test the consistency of your batter. It should easily pour off a spoon. You can thin it out with milk if necessary
- Ladle the batter onto your heated waffle iron and cook as per the manufacturer's' instructions
- Serve hot, with maple syrup like I did or sour cream and fruit compote
Inspiration published on Lavender and Lime September 21:
To a life well lived in 2020!