Not one for cliffhangers or drawn out suspense, I wouldn’t want to leave you guys wondering about what happened after my first unsuccessful experiment with sourdough. Well, as much as I’d like to say that it just took a bit of patience and prodding before that wild yeast sprung back to life… Days passed, feedings went by, and still it sat like a lump on my counter, inanimate as ever. There was no denying it; My sourdough was dead. The story could have easily ended there, but thankfully, Bazu was so kind as to send a replacement starter! Carefully handling the small parcel and feeding it precisely as instructed, only time would tell if I would ever have my own sourdough to enjoy.
36 hours later, I peeked in the jar to see how things were going, and was nearly knocked off my feet by how actively this once dormant ball of dough was bubbling! It was truly an incredible sight, something I never thought would really happen with my luck. Excited by the frothing mass, I quickly set to work looking for a first recipe to test it on, and prepped the dough for an overnight rest.
The very next morning, there were two wonderful things for me to be happy about: The starter was most definitely still alive, and I had a stack of delicious sourdough waffles to dig into!
Adapted and veganized from a recipe by King Arthur Flour, these waffles were nicely crisp on the outside while the interior remained soft and tender. Drowned in maple syrup as is mandatory in this house, it’s admittedly difficult to detect any “sour” notes, but I’m not complaining here. They’re a delight to wake up to, and an excelling starting point for those who are sourdough-shy.
1/2 Cup (4 Ounces) Unfed Sourdough Starter
1 Cup Soymilk
1 Teaspoon Apple Cider Vinegar
1 Tablespoon Granulated Sugar
1 1/4 Cups All-Purpose Flour
1 Tablespoon Flax Seed
2 Tablespoons Water
2 Tablespoons Canola Oil
1/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
The night before you’re planning on making your waffles, take your sourdough starter out of the fridge and measure out 1/2 cup into a large bowl. It might be easier to measure by weight in this case, so if you have a food scale, now is the time to break it out. Combine the soymilk and vinegar together separately and let it sit for 5 minutes or so to curdle, and then add it in to the bowl, along with the sugar. Stir well so that the sourdough has “dissolved” into the mixture. Add your flour, stirring just to combine, and loosely cover the bowl. Kiss it goodnight, leave it out at room temperature, and let it rest until the morning.
When you wake up, grind the flax seed down to a flour in a spice grinder and briefly whiz that together with the water to form a loose paste. Start heating up your waffle iron now because things move pretty fast from here on in. Add the flax goo into the bowl of now bubbly starter, as well as the oil, salt, and baking soda. Stir to thoroughly incorporate everything, but just don’t go crazy and overdo it. When your waffle iron is ready, lightly spray it with cooking oil and add in as much batter as your machine needs to make a nice waffle. This differs depending on which iron you use, but check with the manufacturer if you’re unsure. With my cute heart-shaped iron, I got 4 full waffles, so if you want more than that (you can freeze them, too!) you might want to double the recipe.