Artisan Sourdough Belgian Waffles
Indulge in the perfect blend of crispy and tender with these Artisan Sourdough Belgian Waffles. Made with a tangy sourdough starter, these waffles boast a delightful flavor profile that elevates your breakfast or dessert experience. Ideal for any occasion, they can be served with a variety of toppings. Dress them up with fresh seasonal fruits and a dollop of whipped cream for a scrumptious dessert, or drench them in warm maple syrup for a cozy breakfast treat. Enjoy these delectable waffles at your next brunch or special gathering and watch them disappear!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
sourdough starter
1 cup (active and bubbly)
warm water
1 cup (temperature around 110°F (43°C))
powdered milk
1/2 cup
salt
1/2 teaspoon
sugar
2 tablespoons
butter
1/4-1/3 cup (melted)
eggs
4 (separated into whites and yolks)
flour
1 1/2 cups
vanilla extract
1 teaspoon
Instructions
1
The night before, proof your sourdough starter as usual, ensuring it is active and bubbly. The next morning, measure out 1 cup of the starter and refrigerate the remaining starter for future use.
2
Separate the egg whites from the yolks. In a medium mixing bowl, beat the yolks until they are creamy and pale in color; set the egg whites aside to come to room temperature.
3
In a large bowl, combine the sourdough starter, warm water, powdered milk, salt, sugar, and melted butter. Stir until well blended.
4
Gradually add the flour to the mixture, stirring just until combined. Then fold in the creamy egg yolks to create a cohesive batter. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for about 1 hour, or until it has doubled in size.
5
Preheat your waffle iron according to the manufacturer’s instructions.
6
Once the batter has risen, beat the reserved egg whites in a separate bowl until stiff peaks form. Gently fold the beaten egg whites into the batter, taking care not to deflate them. Finally, add the vanilla extract.
7
Carefully ladle the batter into the preheated waffle iron, cooking according to the manufacturer's recommendations until the waffles are golden brown and crisp. Serve immediately with your choice of toppings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Artisan Sourdough Belgian Waffles?
These are waffles made with a tangy sourdough starter that provide a perfect blend of crispy exterior and tender interior, suitable for breakfast or dessert.
What makes these waffles "artisan"?
The artisan quality comes from using an active sourdough starter and the technique of folding in whipped egg whites to create a superior texture and flavor profile.
When should I prepare the sourdough starter?
You should proof your sourdough starter the night before you plan to make the waffles to ensure it is active and bubbly by morning.
How much sourdough starter is required for this recipe?
The recipe requires 1 cup of active and bubbly sourdough starter.
What temperature should the warm water be?
The water should be approximately 110°F (43°C) to properly activate the batter without harming the sourdough culture.
Why is powdered milk used in sourdough waffles?
Powdered milk contributes to the richness of the flavor and helps the waffles achieve a beautiful golden brown color during cooking.
Why do I need to separate the egg whites and yolks?
Separating the eggs allows you to beat the yolks for creaminess and whip the whites to stiff peaks, which provides the waffles with their signature light and airy lift.
How long does the waffle batter need to rest?
Once the main ingredients are combined, the batter should sit at room temperature for about 1 hour, or until it has doubled in size.
When do I add the vanilla extract?
The vanilla extract is added at the very end, after the stiff egg whites have been gently folded into the batter.
What is the secret to making these waffles crispy?
The combination of melted butter and properly whipped egg whites, along with cooking until golden brown, ensures a crispy texture.
What are the suggested toppings for these waffles?
You can serve them with fresh seasonal fruits and whipped cream for dessert, or warm maple syrup for a traditional breakfast.
Can I use sourdough discard for this recipe?
The recipe specifies using active and bubbly starter that has been proofed the night before for the best rise and flavor.
How much butter is needed?
The recipe calls for 1/4 to 1/3 cup of melted butter.
Is there a specific way to fold in the egg whites?
Yes, you should fold them in gently to avoid deflating the air bubbles that make the waffles light and fluffy.
What should I do with the remaining sourdough starter?
After measuring out the 1 cup needed for the recipe, the remaining starter should be refrigerated for future use.
How much flour is included in the batter?
The recipe uses 1 1/2 cups of flour, added gradually to the wet ingredients.
How do I know when the waffle iron is ready?
You should preheat your waffle iron according to the specific manufacturer’s instructions provided with your appliance.
Can these waffles be served at a brunch?
Yes, these waffles are described as an ideal choice for a brunch or special gathering.
What kind of sugar is used?
The recipe uses 2 tablespoons of standard granulated sugar.
Why do the egg yolks need to be beaten until pale?
Beating the yolks until creamy and pale helps emulsify them into the batter for a more cohesive and rich texture.
How much salt is in the recipe?
The recipe requires 1/2 teaspoon of salt.
What is the first step in the morning?
The first step is measuring out 1 cup of the proofed starter and separating the egg whites from the yolks.
Should the egg whites be at room temperature?
Yes, the instructions suggest setting the egg whites aside to come to room temperature before beating them.
How long do the waffles take to cook?
Cooking time depends on your specific waffle iron; follow the manufacturer's recommendations until they are golden brown.
What is the total ingredient count?
There are 9 ingredients: sourdough starter, warm water, powdered milk, salt, sugar, butter, eggs, flour, and vanilla extract.
Can I substitute the powdered milk?
While the recipe calls for powdered milk and water, you may experiment with liquid milk, though it may change the hydration and texture of the dough.
What should the batter look like before adding the egg whites?
The batter should be a cohesive mixture that has rested for an hour and doubled in size.
Does this recipe contain many tags for categorization?
Yes, it is tagged as sourdough, waffles, Belgian waffles, breakfast, brunch, dessert, easy recipe, and homemade.
Can I make these for a large group?
Yes, the recipe can be scaled, though the instructions provide quantities for a standard batch size.
Is the sourdough flavor very strong?
The sourdough provides a delightful tang that is balanced by the sugar, butter, and vanilla, creating a complex flavor profile.