Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 Griffiths 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 Glens MM Recipe Archive, G Internet.
