Skip to main content

Waffle Night! Stan's Sourdough Waffles




Waffle Night!
Stan’s Famous Sourdough Waffles
2010
*******
Makes 8 Belgian-type waffles.
Stan quadruples the recipe for an extended family crowd.
He multiplies it by 8 for a huge college crowd.


Stan is a little reluctant to share this prized recipe since it's been in the family for many, many months and was generously handed down to him by the Internet (in the year 2010). Gwen is even more reluctant, due to her need to get credit for everything, and her arrested development in the sharing department. But, as Charlotte Brontë said, 
"Happiness quite unshared can scarcely be called happiness; it has no taste." 
So, Enjoy! We'd hate to be hogs.

And, if you want a Soper's Waffle Night T-shirt, tough noogies, they're all gone
(but, for a price, we can make more).

BTW, Stan’s Famous Sourdough Waffle Night has become a Sunday night tradition at our house these past few years. He was looking for a way for us to stay connected to our growing children, nieces, nephews and their friends. So, Thanks Stan! We love Waffle Night.  He starts the batter on Sunday morning and leaves it to rise for hours. Just before everyone arrives in the evening he stirs in the eggs and soda, then starts cranking out the waffles. You can't believe how good they are. Thanks to Karey & Patrick for sharing their sourdough starter, that has a long history back to prehistoric times or something like that. Someday there will be a throw-down between Grandpa Lanny, Patrick and Stan to see whose waffles are the best.  Bring it on. 

[Recipe from waffle fanatic, Stan Soper, who got it from Breadtopia dot com, who got it from Nancy Silverton’s La Brea Bakery.]

½ C (115 g) butter

1 C (225 g) milk
*
1 C (255g) sourdough starter
1 tsp salt

1 TBL brown sugar, packed

1 ½ C (170 g) flour, unbleached all purpose, (Stan grinds his own flour—soft white wheat kernels)

* DON'T FORGET to add this later (see instruction #4):
2 large eggs
1/4 tsp baking soda.

Instructions:
  1. 8 – 14 hours before making waffles:  Heat butter and milk in a pan until the better is melted.  Let cool to room temperature.
  2. In large mixing bowl add starter, salt, brown sugar and flour.  Combine well.  Add milk/butter mixture to that.  Mix well to form a thick batter.  Cover bowl tightly with plastic wrap and let stand, room temperature, for 8-14 hours.  If you do this before bedtime you’ll have batter ready for breakfast the next day.  (Remember to refill the starter jar that you store in the refrigerator by adding equal portions flour and water to the top).
  3. Just before making waffles:  Preheat waffle iron for 10 – 15 minutes. (Preheat oven to 150º for keeping waffles hot for a crowd). 
  4. Uncover the batter and whisk in eggs and soda.
  5. Pour ½ - ¾  C batter on the hot waffle iron and close lid.  Let cook for 3 – 5 minutes until golden brown and crisp.
Serve the waffles buffet style with lots of maple syrup, applesauce, fresh fruit, canned whipping cream with the cool nozzle, and almond butter (or peanut butter). You don’t need butter, since there is so much in the batter.  Lisa, Ama and Karey usually bring extra toppings, like their last bag of precious hand cut frozen orchard peaches.


* Cheese and Tomato Stuffed waffles:  pour ¼ cup batter on waffle iron, lay sliced cheddar cheese on top, and one tomato slice (thinly sliced), cover with another ¼ C batter and close lid.

Comments

Popular posts from this blog

How to Freeze Avocados to Use in Smoothies

How to Freeze Avocados to Use in Smoothies
We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado!

6 avocados, ripe
6 TBL lemon juice, fresh-squeezed
6 sandwich-sized zip-loc plastic bags 
1 ice-cream scoop that measures 1/4-cup servings
1 large tray
Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to separate. The pit will stay in one half. You can easily remove the pit …

Easter Babies (Croatian Easter Bread Dolls)

Easter Babies
                                                    ******* Makes 12 Easter Babies
These Easter Babies (Croatian Easter bread dolls a.k.a.primorski uskrsne bebeare a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate. This lady uses naturally dyed eggs for her Easter babies.
If you're already making challa bread, use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Cauliflower-Sweet Potato Soup with Ras el Hanout

Cauliflower-Sweet Potato Soup with Ras el Hanout *******
Makes 15 Cups
Serves 7 to 15 people 
Fifteen 1-cup servings OR seven 2-cup bowls

If you want a nourishing soup this is it. I love Ras el Hanout so much that sometimes I just open the jar to enjoy the fragrance. I had fun creating this recipe and Stan said it's a keeper. This is a great recipe to use up fresh chicken broth after making Poule au Pot (poached chicken and vegetables) the day before. You may find there aren't too many leftovers of this soup, people magically wander to your house the day it gets made (college kids) or you hear about sick neighbors that need soup.