I have tried many waffle recipes in my life and I am 74 years old. These waffles are the best. They are light, crispy and taste great. I followed the recipe exactly. I love it that I can use my sourdough starter that I keep in my refrigerator.
Everyone loved the waffles went for seconds. Woke up my century old San Francisco sour dough Wednesday, fed it and got it going, Sunday morning early I mixed in about 200 grams of very happy starter into 108F filtered water with a teaspoon of sugar, stirred it all up and incorporated the flour. I let the batter sit for a few hours and when it was going off I finished the recipe exactly as called out. We used a Belgian style griddle and came out with fantastic, light , crispy, chewy, sour deliciousness. Unsalted sweet butter, Canadian maple syrup and macerated strawberries topped these golden beauties. Splendid, yeah I'll do this recipe again and again.
I struggle with left over sourdough starter and this was a perfect recipe. I don't usually leave the mix overnight, I mix everything on the spot, just with more sourdough starter and very crispy and tasty waffles! I kept some frozen and defrosted in the toaster and they were just as freshly made ones! Definitely I will be making more!
2 tsp salt is way too salty and I'm usually one that adds extra salt to recipes. These were so salty the first time around, no one could eat them. 1/2 tsp is perfect. Once the adjustment was made, everyone who has these loves them and usually walks away with the recipe.
These were great. I love how crispy the waffles turned out. To make these apple cinnamon flavored I added a tablespoon of boiled apple cider and a teaspoon of cinnamon.
These waffles were delicious! I made the following changes: 1) I didn't plan ahead enough to allow the sourdough to activate overnight. Instead, I just used more starter than the recipe called for and cut back on the flour and water accordingly. I don't think I got the batter as thick as it should have been, and although the flavor was great, I think I'll try to follow the recipe in this respect next time in hopes of taller waffles. 2) I replaced the veggie oil with coconut oil... just personal preference.
I served these with maple syrup and fresh strawberries... overall a delicious treat for a Sunday morning.
These were fabulous. So light and fluffy. We doubled it for my family of 7 and they were gone in a flash with frequent requests for more.
I reduced the amount of oil to about 1/3 cup and the salt to 1 1/2 tsp. The waffles came out crisp on the outside and fluffy inside. Waffle perfection! This is a keeper recipe!
The best waffles I have ever had!!!