I’ve been experimenting with sourdough starter. A few months ago (as I wrote about
here and
here ) I looked at some research that suggests sourdough fermentation, coupled with enzyme activity, has the potential to break down gluten pretty significant. In controlled experiments, using specific, strong strains of lactobacillus and specific enzymes enabled scientists to reduce gluten from 100% wheat bread to a level where even someone with celiac disease could handle it (12 ppm).
I don’t have celiac disease, but I seem to be somewhat gluten intolerant. I also subscribe to the idea that unfermented wheat, coupled with other staples of the modern diet (sugar, high omega-6 vegetable oil, corn syrup) is detrimental for most people, gluten intolerant or otherwise.
Sourdough is also delicious. Fermentation gives foods a complex, tangy, interesting flavor.
There are all sorts of ways to use sourdough starter beyond baking sourdough bread. Pancakes, waffles, pizzas, pie dough... anywhere you might ordinarily just use white flour.
This week’s experiment: waffles. I looked at the basic buttermilk waffle recipe in Mark Bittman’s
How To Cook Everything for some general proportions (I wasn’t using buttermilk) and improvised from there. I used half sourdough starter and half rice flour. The rice flour gave the waffles a crispness. They were light, golden and airy. I’d like them to be a little tangier, so I may change the proportions next time. I’ll keep experimenting with this recipe and let you know if I land on anything new and exciting in this or other sourdough recipes.
Sourdough Waffles (first attempt)
1 cup rice flour (or other gluten free flour)
1 cup sourdough starter
1/2 tsp salt
1 T honey
1/4 cup milk or buttermilk
1/4 cup sour cream or yogurt
2 eggs, separated
1 tsp vanilla extract
high oleic sunflower oil or other neutral, low-polyunsaturate oil (see
cooking oil 101 for more info)
Lightly apply oil to waffle iron and heat it up
Mix rice flour, salt, and sourdough starter. Set aside.
Mix honey, milk or buttermilk, sour cream or yogurt, vanilla and egg yolks, reserving egg whites in another bowl.
Fold the wet ingredients into dough
Beat egg whites until they hold soft peaks.
Gently fold the egg whites in
Make waffles one at a time, taking care not to let the batter overflow. Keep waffles warm in the oven while you’re preparing them.
I don’t have celiac disease, but I seem to be somewhat gluten intolerant. I also subscribe to the idea that unfermented wheat, coupled with other staples of the modern diet (sugar, high omega-6 vegetable oil, corn syrup) is detrimental for most people, gluten intolerant or otherwise.
Sourdough is also delicious. Fermentation gives foods a complex, tangy, interesting flavor.
There are all sorts of ways to use sourdough starter beyond baking sourdough bread. Pancakes, waffles, pizzas, pie dough... anywhere you might ordinarily just use white flour.
This week’s experiment: waffles. I looked at the basic buttermilk waffle recipe in Mark Bittman’s How To Cook Everything for some general proportions (I wasn’t using buttermilk) and improvised from there. I used half sourdough starter and half rice flour. The rice flour gave the waffles a crispness. They were light, golden and airy. I’d like them to be a little tangier, so I may change the proportions next time. I’ll keep experimenting with this recipe and let you know if I land on anything new and exciting in this or other sourdough recipes.
Sourdough Waffles (first attempt)
1 cup rice flour (or other gluten free flour)
1 cup sourdough starter
1/2 tsp salt
1 T honey
1/4 cup milk or buttermilk
1/4 cup sour cream or yogurt
2 eggs, separated
1 tsp vanilla extract
high oleic sunflower oil or other neutral, low-polyunsaturate oil (see cooking oil 101 for more info)
Lightly apply oil to waffle iron and heat it up
Mix rice flour, salt, and sourdough starter. Set aside.
Mix honey, milk or buttermilk, sour cream or yogurt, vanilla and egg yolks, reserving egg whites in another bowl.
Fold the wet ingredients into dough
Beat egg whites until they hold soft peaks.
Gently fold the egg whites in
Make waffles one at a time, taking care not to let the batter overflow. Keep waffles warm in the oven while you’re preparing them.