15 minute Sourdough Waffles with discard or active Starter

[@deebrake]

Thank you for sharing this, you make it easy. We have tried so many versions and yours is the absolute best one we have found. Thank you again for the time I am sure it took to develop this beyond grateful.

[@SourdoughSimpleton]

Yes, using a 1:1:1 ratio will give a more rapid rise. I can usually get doubling at room temperature in about 5 to 6 hours. Chilling to 60°F will certainly slow fermentation.

[@kristinaolsen12]

Great sense of humor too! A good chuckle and waffles! Can't be beat! ;-)

[@SourdoughSimpleton]

Glad you enjoyed it, and the waffles are good, too. Please do subscribe if you've not already, and watch for more videos in the future.

[@Cathy.C.]

Thanks, these were really good! Just made them. Subscribed..will be trying your discard pizza tonight.

[@SourdoughSimpleton]

Glad you enjoyed the waffles. I make up a batch and keep them in the freezer for when I want one quickly. Let us know about the pizza as well!

[@aryannyirene710]

thanks for sharing your recipe. I started making sourdough breads a while ago, and I really wanted a good, quick sourdough waffles recipe. I tried your recipe last weekend and it was delicious. 💕💕

[@SourdoughSimpleton]

Thanks, glad you enjoyed it. Do hope you subscribe to this channel, and check out the other recipes. And let me hear from you on the website (sourdoughsimpleton.com ) or Facebook page with other recipes you would like to see.

[@bramble456]

Thanks Marc - good recipe, I'll give it a try 👌🏼

[@SourdoughSimpleton]

Please do, and let me know your thoughts. In retrospect, I was probably mixing too long while talking, just mix until all ingredients are combined with no big lumps. Please visit the Facebook page at bit.ly/FBSourdough and the website at SourdoughSimpleton.com, and subscribe to this channel if you've not already! Thanks.

[@dbach7051]

Curious, why not iodized salt? Is it a personal preference or something just do for sourdough? I thought our bodies needed iodized salt. By the way, I like the way you instruct. I am still working on getting my starter to be ready to use. Been 2 weeks and while it doubles in size, it has not floated as of yet. Thanks

[@SourdoughSimpleton]

You can get enough iodine in your diet from other sources, the few grams of salt in your sourdough won't significantly impact that. But iodine is a problem, as it can kill the sourdough microbes. See more in this short video from this series: kzbin.info/www/bejne/gJjVZX97jK-al6s

[@deebee533]

Ok Thank you. I think I saw the video a lot later after I wrote this. Thanks for answering.

[@SourdoughSimpleton]

@@deebee533 Happy to help. And the "float test" is not always accurate. If the starter has risen appropriately, it should be fine. Most do not do a float test.

[@reneehughes7860]

Can I split the recipe in half?

[@SourdoughSimpleton]

@Renee Hughes - I don't see why not. Those old "Baker's Percentage" ratios should work fine. Let me know how the waffles come out! Thanks for the comment, and please check the other videos on the channel, and subscribe if you've not, already!

[@nervapainify]

He must not be the one washing the dishes

[@SourdoughSimpleton]

I always clean up my mess!

[@kimlengyong5486]

No need to ferment … overnite

[@SourdoughSimpleton]

No need to ferment, 15 minutes start to eating, really. Watch the video and enjoy.

[@carolschedler3832]

I see that waffles can be made quickly. But the overnight ferment helps digest the proteins in the flour making them more gut friendly. If you are wanting an overnight ferment, the baking powder can be mixed into the batter next day before making the waffles.

[@FleetwoodMacadamia]

i see him using canola..

[@wendyfisher-t7e]

I wish you wd not use grams. This is USA. Try cups and teaspoons. Thanks.

[@SourdoughSimpleton]

While I understand your point of view, the fact is that baking with volume measurements, cups and such, is far less precise than with weight measurements. This is due to a variety of confounding factors. See my video "Do I really have to weigh my flour and other stuff?" at kzbin.info/www/bejne/o6vChKyAmKtnqs0 for a more detailed response to your question.

[@cvan1075]

So I bought flour from USA manufacturer and my breads and crepes were not great. I was told by the manufacturer that flour volumes and hydration of their flour changes over the time it sits on the shelf. They utilized the stamped production date on my bag to tell me how to adjust the recipe according to weight to ensure better recipes for my kitchen. I learned about baking success using a scale and a temperature probe in universal terms here in Canada. Once seen and handled, I can judge without measuring scoops at all now.