The beauty of using starter for waffles is that the starter doesn't have to be completely active to still make a nice waffle. It's used for flavor more than anything else, so a sleepy starter from the fridge or a fiercely bubbling starter on the counter, or a new starter that's not quite ready—they're all just as good.
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Have you been cultivating a sourdough starter? Then here's another bread recipe for you. Using more starter as the foundation of your bread will speed up the rising time. You'll also get a little more of that sourdough character in the finished loaf.
If you've been following along with the Starter-Along series, you have a starter at 100 percent hydration in a jar, and you've harvested 4 ounces of that starter around Day 9. At that point, we added 2 ounces of bread flour and 1 ounce of water and let the mixture sit, covered, at room temperature overnight. We'll call that our prepared starter.
So you've got your sourdough starter. Here's how to make pizza out of it. The process takes three days, but it's worth it.