Wednesday, February 8, 2012
This recipe is adapted for the Thermomix, from Yoke Mardewi's book Sourdough. The waffles were cooked on an electric (Sunbeam) Waffle Iron. They are amazingly light and crisp. Like most Sourdough recipes, the premix is left to work overnight. Next morning the final ingredients are added and again one must wait until the mix doubles. Usually 3 to 4 hours.
Into TMX bowl place
25g of active starter
100g of white organic or spelt flour
200g of filtered water. If the weather is cold, use warm water.
Mix, speed 3 for 10 seconds, scrape down and mix for 20 seconds.
Leave lid on with cap in and place in a warm spot to rise over night.
Next morning add to starter in bowl
120g of eggs, weighed without shells. I beat 3 eggs in a bowl and then tip 120g into bowl.
50g each of full cream and sour cream
1 teaspoon of salt
2 Tablespoons of raw sugar or honey
Butter or oil spray for Waffle iron
Mix on speed 3 for 1 min., scrape down, mix 30 seconds, speed 3.
Pour into a large glass measuring jug, and cover with plastic. (This is so you can see that the dough is expanding) You may not see bubbles on the top but the height in the jug will grow.
Cook on a hot preheated waffle iron that has been buttered just before cooking.
Will make 8 full waffles. Can be reheated briefly under a grill or in a toaster.
Can be frozen.