For these waffles I used a new (to me) starter that I bought in Seattle. The starter is from Alaska, and I like to imagine a gold-miner carefully tending to his starter while hoping to strike it rich in the Yukon. Although, I doubt he used his starter to make waffles. As usual, the recipe is from the King Arthur Baking School book.
I gathered my mise en place. The recipe calls for all the flour in the recipe to be whole wheat, but relies on a starter fed with all purpose flour. I prefer to feed my starter with whole wheat flour, so to keep the ratio of flour types consistent I replaced 50g of the whole wheat flour in the recipe with all purpose flour.
I combined the dry ingredients, whisked together the wet ingredients (including the starter), and then mixed them all together.
I heated up my waffle iron and started cooking waffles. As an aside, are waffles baked or fried?
These waffles have a fantastic texture! They are quite crispy on the outside while still having a tender chew. There is a hint of sour flavor, but the tanginess is not overwhelming. I recommend brushing the waffles with butter, drizzling with maple syrup, and sprinkling with salt before devouring them. They are delicious.
Until the next time: may your yeast always rise and your flour never run out.
A Baker's Education 