Ok, so it may be that with half of my gene pool coming from Norway it’s almost inevitable that I have a craving that periodically can only be fulfilled with fresh homemade crispbread. Fortunately, crispbread is fast and easy to make. While I know it is designed to last a long time – I’ve never found that I can keep a batch around for very long – especially when there is a hearty fall soup, some smoked salmon or gravlax, or an awesome cheese to do it justice.
Sourdough Whole Wheat Waffles – so incredibly light and good.
These waffles are incredibly light and oh so tasty, even when compared to other homemade waffles they are by far the best! You’ll love the full flavor that the whole wheat brings, and the acid in the not only adds a very mild tang to complement your sweet toppings but also provides the acidity to really foam the baking soda.
These are exceptionally simple to make – you just need to spend five minutes the night before making your sourdough levain. Really from a time standpoint it doesn’t require any more prep time – just a bit of forethought on your part.
Give them a go and I am sure that “Sourdough waffles in the morning” idea will be floating around your head before you turn in on a regular basis prompting the making of the levain the night before and the sweet dreams realized the next morning.