Soaked Wheat Sourdough Waffles- No Starter Needed

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We love sourdough- I made the Sourdough Wheat Pancake recipe from Joy of Cooking before finding the whole Nourishing Traditions way of eating.   I adapted the recipe to include yogurt to properly soak the wheat flour, and whole wheat flour rather than white.   It’s pleasingly sour, and so easy since you mix most of it up the night before.  Hubby likes waffles more than pancakes, so that’s what we made.  To develop the sour taste, you do have to mix it the night before and let it rest over night.

These sourdough whole wheat waffles may be my favorite meal- crunchy on the outside, moist on the inside. A hint of sourness that is complimented by butter and homemade jam or real maple syrup so nicely.

Ingredients and Directions:

  • 3 tsp active dry yeast
  • 1 c warm water
  • ~ put yeast in water, allow to bubble- use a large bowl for this or cut the recipe in half- it grows!
  • ~Stir in:
  • 1-1/2 cups yogurt
  • 1-1/2 cups apple sauce (when I don’t add apple sauce these turn out really dense)
  • 1/2 cup butter, melted (one stick)
  • 4  cups whole wheat flour
  • 3 tablespoons honey (optional)

Cover with plastic wrap (or a dish towel) and allow to rise.
Stir down after an hour (this helps prevent it from overflowing overnight) and re-cover

I place mine on a plate and away from the edge of the counter, so if it does overflow it is relatively contained and doesn’t go down between the stove and the counter, or fridge and the counter… (pictured is after the overnight rise)

In the morning heat your waffle iron or griddle and stir in:

  • 4 eggs
  • 2 teaspoons salt

It takes a little bit of work to get the eggs mixed in, but not too bad. I just use a fork.

Cook. If making pancakes, they’re ready to flip when they easily can be removed from the skillet. Waffles take a little longer than white flour waffles and are done when they are a nice golden brown.

Serves 4-6 in our house

We served with boiled-down berries as a simple all-fruit jam/syrup. Light and fluffy, but with the benefits of whole grain!

Any leftovers we save in the fridge and heat up in the toaster.  They also make great egg salad sandwiches- the deep pockets held the egg mixture really well!

*Tip: To make them more sour, mix the batter a full 24 hours before. They get stronger the longer the mixture rests.

More:
Are you making yogurt yet? It’s a huge money saver!
Maple sweetened whipped cream from Donielle- wouldn’t that make a great topping?
Soaked Wheat Bread Recipe
Other Breakfast ideas

Part of Fight Back Friday and Real Food Wednesday

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

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Comments

  1. whopper says:

    These look great. I'm mixing up a batch tonight! Do you have any general suggestions for how to adapt a recipe to the soaked grain method? How much liquid do you remove to make up for the yogurt added? Are there any other standard changes you tend to make?

  2. Basic Life says:

    It looks really good. Something that could turn into a real family favorite! The only downside to this is that you do have to plan it and start the night before.

  3. Cara @ Health Home and Happiness says:

    For switching out recipes with soaked and whole wheat rather than white, I usually try to replace half the liquid or so with yogurt, and the other half with whatever the recipe calls for. Sometimes you need a little more liquid when it's whole wheat rather than white.

    It doesn't seem too hard until you get to adding baking powder/soda, then it's harder to mix that in after an overnight soak. But yeast recipes are pretty easy since that can sit overnight.

  4. whopper says:

    Thanks! That will help a ton.

  5. Pure Mothers says:

    These look delicious! Do you use a cast iron waffle maker or an electric waffle iron? I tried cast iron but the waffles stick! Can you make a recommendation?

  6. Cara @ Health Home and Happiness says:

    I wonder if you butter it before each waffle? I'm still using non stick- I hope to start using a cast iron waffle maker soon!

Trackbacks

  1. [...] little coconut flour consumed in comparison with wheat flour, (in pancakes 1/4 cup coconut flour vs 4 cups of whole wheat flour) I generally do not do the soaking [...]

  2. [...] baked pancakes taste like sourdough because of all the yogurt included in the recipe- Sourdough is one of the things I’ve missed most about being grain free, so I’m in love with this [...]

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