Now I realize that some of you are perhaps not feeling up to a good breakfast this morning. I hope that what you did last night was at least worth how you feel now. I, on the other hand, had a nice dinner, read a bit, then went to bed at a decent hour. My Mother always said that an hour of sleep before midnight was worth two after, and apparently Dr. Oz Himself agrees! (Actually, he says that the best sleep comes between 10 pm and 2 am.) So I was ready for a hearty breakfast to sustain me for the football games ahead.
We had a very nice Christmas, and Santa was particularly good to me. I must have been very good last year because I got a new waffle maker. And not just any waffle maker, a Professional Double Belgian Waffle Maker!
No more amateur waffles for us!
If you have stayed at some of the finer hotels, Sleep Inn, for example, you may be familiar with the waffle makers on a stand that you rotate, or flip, after pouring in the batter. Using gravity as your friend, this makes for a more even waffle. Well, the waffle maker Santa brought me goes one better, because not only does it rotate, it has two, count 'em, two irons! So you can make two waffles at the same time. This helps ameliorate, though it does not entirely eliminate, the dreaded waffle bottleneck. (With only one iron there is a production bottleneck while each waffle cooks which causes demand to vastly exceed supply. While you can keep waffles warm in a 200 degree oven, they are best fresh from the waffle iron.)
And although my Professional Double Belgian Waffle Maker does not come with bells or whistles it does come with beeps and lights to tell when the waffles are done.
It even comes with a dedicated batter dispenser!
To make the waffles I used my locally caught wild sourdough, and made sourdough whole wheat waffles. They are not 100% whole wheat, but are 60/40 whole wheat/AP flour, to keep them light. I am currently using 100% hydrated sourdough.
Whole Wheat Sourdough Waffles (or Pancakes)The night before, mix 200g of your sourdough starter with 80g of AP flour, 120g WW flour and 200g water. Leave at warm room temperature overnight, covered with plastic wrap or a plate.(For Buckwheat waffles use 120g buckwheat flour in place of WW flour.)Next morning remove 200g of starter to save for next time and to the rest add 1 egg (or 1/4 cup eggbeaters), 3 Tbs milk, and 2 tsp canola oil. Mix 1 tsp sugar with 1/2 tsp baking soda and sprinkle on top. Stir gently to incorporate and until the batter begins to get foamy.
Makes about 3 waffles using 2/3 cup batter for each, may be doubled.
Here is the batter, ready to go. Note that the dedicated batter measure has a dedicated bowl hanger.
And here is a close-up of the batter.
All those bubbles make for some really light waffles
which were wonderful.
As a final note, I wrote in my last post about our holiday tradition of making my Grandma's Coffee Cake. Since we make it for Christmas, and it was not yet Christmas, I did not have a picture. But Katie came through, and we had it for Christmas Brunch, and this is what it looked like (after we had been at it a while).