I have a sourdough bubbling at home.
I have been religiously feeding it on a daily basis. It has become a friend – something of a liquidish tamagotchi that dwells in a container in my fridge, and occasionally on my kitchen counter, waiting for me to open the lid and pay my respects.
Lately, apart from using it as a starter for baking sourdough bread, I have been making batch after batch of glutenfree sourdough waffles…
I mix the ingredients for the batter, make a waffle, put the mix back to the fridge. Next day I feed the batter, make another waffle, put the leftover batter back to the fridge. The day after I feed the batter, make a crisp and ruffled waffle and put the remaining batter back to the fridge.
The point is that I always have waffle material within easy reach.
The basic ingredients are very simple: buckwheat, water, salt, flaxseed and oil, which basically means that you too could start anytime….Also, this batter is light. There is very little fat in it, it contains no dairy.
Yet, the most fantastic thing about it is that it needs some tender love and care – just like any living thing.
- 180 g buckwheat flour
- 300 ml warm water - 37 degrees C (98,6 F)
- 1 tbsp honey
- 120 g buckwheat flour, or durra flour (aka sorghum/jowar), or half-half
- 1 tbsp flaxseed
- 250 ml lukewarm water
- 1-2 tbsp olive oil
- a pinch of salt
- Place 60 g buckwheat flour, 100 ml water at 37 degrees and a tablespoon of honey in a clean container.
- Mix. Cover the container, leaving the lid ajar so that the starter can breath. Place in a warm and draft-free spot.
- Add 100 ml of warm water and another 60 g of buckwheat flour, mix.
- Repeat the same process as above.
- Place 100 ml of the starter in a large bowl.
- Add 120 g of glutenfree flour (i.e.buckwheat, or half buckwheat, half millet/bean flour)
- Add 1 tbsp of flaxseed and gradually add the 250 ml of lukewarm water, until you have obtained a relatively thick and even batter
- Add 1-2 tbsp of oil and let the mix rest for at least 15 min
- Before baking, check the consistency of the batter; add some more water if you find it too thick; the batter will thicken as the flax-seed expands
- Heat up and slightly grease a waffle iron
- Place approximately 5 tbsp of batter on the hot surface, spreading it gently towards the edges
- Bake for about 2-3 min, until golden brown
- If you want a crisp waffle, bake it for a bit longer and/or add some more oil to the batter.
- If you want a rollable soft waffle, let it cool on a clean surface, covered with a tea towel and a plastic bag on top.
- You can keep the remaining batter in the fridge and feed it with equal amounts of flour and water; you may want to add some flax and some extra oil before using it.
- Apart from buckwheat and durra, you can try flours like teff, millet, quinoa and bean flours.