Preparation time: 15 minutes + 30 minutes proofing time
Cooking time: 40 minutes
Number of servings: 12 waffles
Difficulty of preparation: easy
Food type: pastry
Utensils: spatula, flat beater, waffle maker, biscuit rack
Cuisine: Belgian
INGREDIENTS
200 g of thick wheat sourdough (room temperature)
200 grams of flour
50 g whole wheat flour
200 g milk (room temperature)
100 g sugar
3 eggs (room temperature)
80g melted butter
80g pearl sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
COOKING METHOD
STEP 1.
In a large bowl, mix together the sourdough, milk, eggs, and oil until smooth. Separately mix together all the flour, regular sugar, baking powder, baking soda and salt. Combine both mixtures and knead the dough with a combine or spatula. Cover the bowl with cling film and leave to rise for 30 minutes at room temperature. Small bubbles should appear on the surface of the dough.
STEP 2
Preheat the waffle iron. Add the pearl sugar to the batter and stir. Pour a small amount of batter using a tablespoon. Bake until golden. Place the finished waffles to cool on a biscuit rack.
My tips and tricks:
Bake the waffles to the desired degree of caramelization – the darker, the caramelier they will be. By the way, if the waffles get cold, you can always reheat them in a toaster oven. Pearl sugar, which is usually used for Liège waffles, is heat-resistant. It gives them a crispy texture and a slight caramel flavor. Well, if you can’t find it, don’t feel bad, the waffles will still be delicious. Another recipe to add to your piggy bank of how to use extra sourdough.