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| Here’s an extra incentive to feed your sourdough starter: waffles! Orfhlaith Noone keeps the daily discard in a jar in the fridge and once she has enough she makes a batch of waffles for a weekend breakfast treat. |
These waffles are great with traditional sweet toppings like maple syrup and berries, but they also work well with a savoury breakfast spread. If you're going savoury, reduce the sugar to 1 tsp - but don’t leave it out entirely. The sugar gives the dormant starter a little boost.
The batter will keep well in the fridge for a few days, so you don’t need to cook them all at once. Cooked waffles also freeze well, just pop them in the toaster to reheat.
If you don’t have a waffle iron the batter makes excellent pancakes too.
Makes approximately 10 waffles, depending on your waffle iron.
IngredientsThe night before:
The next morning:
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Method
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These cold-proved wholemeal sourdough rolls with nuts or seeds are inspired by the rustic rolls typical of Scandinavian artisanal bakeries. But despite this, they're very easy to make.
This brilliant recipe, using two of Hodmedod's most loved ingredients carlin peas and quinoa, comes from Eleanor Maidment's cookbook Pulse. This simple, but flavourful salad is perfect as a side dish or as a vegetarian main packed with plant-based protein.
