Monday, December 24, 2012

Waffle Night! Stan's Sourdough Waffles

Waffle Night!
Stan’s Famous Sourdough Waffles
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.

  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.

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