- Prep time: 15 minutes + 30 minutes for proofing
- Cook time: 40 minutes
- Serves: 12 waffles
- Difficulty: easy
- Course: baking
- Cookware: spatula, food processor KitchenAid, waffle maker, biscuit rack
- Cuisine: Belgium
Ingredients
- 200 g stiff wheat sourdough starter (room temperature)
- 200 g flour
- 50 g whole wheat flour
- 200 g milk (room temperature)
- 100 g sugar
- 3 eggs (room temperature)
- 80 g butter, melted
- 80 g pearl sugar
- 1 tsp baking powder
- 1 tsp soda
- ½ tsp salt
Cooking method
STEP 1
In a large bowl, combine the starter, milk, eggs and butter until smooth. Mix separately all flour, regular sugar, baking powder, soda and salt. Combine both mixtures and knead the dough using a food processor or a spatula. Cover the bowl with the dough with plastic wrap and leave to rest for 30 minutes at room temperature. Small bubbles should appear on the surface of the dough.
STEP 2
Heat the waffle iron. Add pearl sugar to the dough and mix. Pour a small amount of dough with a tablespoon. Bake until golden brown. Put the finished waffles to cool on the biscuit rack.
My tips and tricks:
Bake the waffles to the desired degree of caramelization – as darker, as the more caramelized they will be. By the way, if the waffles are cold, you can always reheat them in a toaster. Pearl sugar, which is commonly used for Liège waffles, is heat resistant. It gives them a crispy texture and a light caramel flavor. Well, if you can’t find it, don’t worry, the waffles will still be delicious. Another recipe in your piggy bank, how to use excess sourdough.
- 200 g stiff wheat sourdough starter (room temperature)
- 200 g flour
- 50 g whole wheat flour
- 200 g milk (room temperature)
- 100 g sugar
- 3 eggs (room temperature)
- 80 g butter, melted
- 80 g pearl sugar
- 1 tsp baking powder
- 1 tsp soda
- ½ tsp salt
- In a large bowl, combine the starter, milk, eggs and butter until smooth. Mix separately all flour, regular sugar, baking powder, soda and salt. Combine both mixtures and knead the dough using a food processor or a spatula. Cover the bowl with the dough with plastic wrap and leave to rest for 30 minutes at room temperature. Small bubbles should appear on the surface of the dough.
- Heat the waffle iron. Add pearl sugar to the dough and mix. Pour a small amount of dough with a tablespoon. Bake until golden brown. Put the finished waffles to cool on the biscuit rack.