Sourdough Waffles

Old family recipe. Probably inaccurate and probably needs work, as I'm copying from old notes and memory.

Starter

Mix:

• 1c lukewarm water (100 to 110 F) with "1 package active dry yeast"

Let that sit for five minutes, then add:

• 2c all-purpose flour
• 2t vegetable oil
• 2t sugar

The vegetable oil and sugar probably can be skipped; I expect the oil cuts down on gluten formation, and the sugar helps feed the yeast.

It may be helpful to put a container of boiling water under the sourdough container, or maybe keep it warm with a warming oven, if you have one of those. On the other hand, longer colder ferments are also a thing these days.

Feed the starter for a few days, maybe 1c flour and 3/4c water. Keep it covered.

Waffles

Combine the following with each cup of sourdough.

• 1t sugar
• 1/2t salt
• 2T vegetable oil
• 1 egg yolk
• 1/2t baking soda dissolved in water (add near the end)

Separate the egg whites into a different bowl, beat until soft peaks form. Fold egg whites into dough just before cooking.

There may also have been some vanilla added in some versions.