Hmm...have you ever had sourdough waffles? I think these are even better! The Natural Yeast start that I use is mild, so you get the soft and moist texture without the bitter flavor. These are so delicious you won't be able to stop with just one...or two...or...(you get the idea).
Natural Yeast Belgian Waffles
4 eggs
3 T. olive oil
½ c. dry milk
1 t. salt
2 c. water
2 c. whole wheat flour
2 c. natural yeast start
Combine all ingredients. Heat waffle iron. Grease waffle iron with olive oil or coconut oil. Pour half a cup of batter into waffle
iron. Wait two minutes and remove waffle
to cooling rack. Repeat. Yield:
15 Belgian Waffles
We like to top our waffles with natural applesauce, honey or this no-sugar jam.
Note: I don't normally advocate dairy. Using our dry milk in this recipe has been a great way to rotate our food storage, and we have found (when I substituted almond milk) that the texture was compromised (and would even stick to the iron!) If you find a substitute, let me know!
Note II: If you don't have a full 2 cups of natural yeast start, you can substitute equal parts wheat flour and water for the remaining portion (to equal the 2 cups of start needed). If you use less than 1 c. of start, add 2 tsp. of baking powder to the recipe.
Note III: I use hard red winter wheat for a nuttier flavor (and to use my red wheat!), but you can also use hard white wheat if you prefer a lighter flavor and texture.
Note II: If you don't have a full 2 cups of natural yeast start, you can substitute equal parts wheat flour and water for the remaining portion (to equal the 2 cups of start needed). If you use less than 1 c. of start, add 2 tsp. of baking powder to the recipe.
Note III: I use hard red winter wheat for a nuttier flavor (and to use my red wheat!), but you can also use hard white wheat if you prefer a lighter flavor and texture.
