Belgian Waffles

There are probably plenty of recipes for making Belgian Waffles.

Here is the recipe I have been using since 1998 which was published on a list of LDS women by JaneAnne Peterson.

To make sourdough waffles (or pancakes), first you have to have a starter.  To start  your own sourdough, mix 2 c. flour and 2 c. water in a glass or plastic bowl.  Stir it together with a wooden or plastic spoon, and it's okay if it's a little lumpy.  IMPORTANT: do not let any metal touch the mixture, as it will kill the culutre.

Cover the bowl lightly with a dishtowel or a paper towel, and let it sit on your kitchen counter (or in your oven with just the light on) for two or three days, stirring a few times a day.  The mixture will become smooth and a little bubbly -- if strange colours or odours materialize, throw it away and start again, and try to stir it more often, and cover it more loosely, the next time.

When your starter is ready, you can make the batter.  First, reserve a cup of the starter for the next time, and store it in your fridge (stir it every so often just to make sure it's not  developing any weird growhts).

To the rest of the mixture, add 2 T. sugar, 1 tsp. soda and 1 tsp. salt.

Mix together before adding).  Let the batter stand for 10 minutes, and then add 1 egg, beaten, and 1/8 to 1/4 c oil (more for waffles, less for pancakes).

Add milk or flour to make the batter thinner or thicker if needed (this may require some experimentation -- the pancakes are best if the batter is really thin, like for crepes).

"Who wants to lick the beaters?"

When you want to make sourdough again, take your starter out of the fridge and mix it with two more cups each of water and flour, and let sit in your oven with the light on at least overnight -- 24 hours would probably be better.  Then proceed as in the paragraph above.  Now, if you think you'll need more waffles or pancakes than the above recipe would provide, don't be afraid to start out with more flour and water at the beginning.  I hav made starter with as much as 8 cups each.  I also kind of like to let my starter grow in a big plastic pitcher, which makes it easier to pour the batter onto the griddle or waffe iron when everything's all mixed.

To double, double the starter and then add:
4 T sugar
2 tsp soda
2 tsp salt
1/2 cup oil
2 eggs

JaneAnne liked to serve a buttermilk syrup with these waffles.  If anyone expresses interest in that recipe, I would be happy to type it in.

Arta

Pizza Dough with Spices in the Dough

Anita emailed me for this recipe since I made it out at the lake:

Basic Pizza Dough

1 tsp sugar

1 envelope yeast

1 1/2 c water

2 1/2 cups flour (I cut this back from 3 1/2 to 4 cups which just wasn't working for me)

2 tsp kosher salt

2 T plus 2 Tsp olive oil

1 tsp garlic powder

1 tsp basil, crushed

Dough should be a sticky ball.

I have fallen back to using only half of the garlic

I add 3/4 c flour when doubling the recipe for some unknown reason.