Weingartens & Waffles

My step-brother, Jon, and his family were in town for a softball tournament my niece Hannah was playing in. They stopped by the boat Sunday morning for waffles and bacon before the big game. By the way, Hannah plays shortstop and she's awesome!

Luke, Jake & Hannah

Jon was so impressed with the waffles that he took some of the sourdough starter and a couple of recipes to try at home. Now my grape starter is in three homes - Jeff's, Dave's and Jon's. I can't tell you how exciting it is to me to know my starter is being used in other kitchens. I especially love hearing about how the starter was used and how the recipes turned out.

Sourdough Waffles
4 ounces (1/2 cup) unsalted butter
8 ounces (1 cup) whole or low-fat milk
9 ounces (about 1 cup) Starter
1 teaspoon salt
1 tablespoon brown sugar, packed
6 ounces (about 1 1/2 cups) all-purpose flour

Place butter and milk in a small saucepan and warm over low heat until the butter melts. Set the mixture aside at room temperature to cool. Place Starter, cooled milk-butter mixture, salt, brown sugar and flour in a large mixing bowl and whisk together. Cover the bowl tightly with plastic wrap and let the batter stand at room temperature for 8 to 14 hours.

Next Day:
2 large eggs
1/4 teaspoon baking soda
oil

Preheat the waffle iron 10 to 15 minutes before you will be ready to use it. Uncover the batter and whisk in eggs and baking soda until well combined. The batter should be thick and elastic. Lightly brush the hot waffle iron with oil. Pour 1/2 cup to 3/4 cup of batter into the hot waffle iron. Close the lid and let the waffle cook until it is golden brown and crisp, 3 to 5 minutes. Repeat with remaining batter.

These waffles turn out with a perfectly crisp exterior and a light, sourdough flavored interior. They are great!

Recipe from Nancy Silverton's Bread from the La Brea Bakery