Sourdough batter all mixed up in the Pickl-It jar for next day’s breakfast. This batter will make up 18 pancakes or 6 waffles.
I was recently introduced to the world of sourdough! I know most of us have heard of sourdough bread and if you are like me, you can probably sit down and eat a whole loaf by yourself. I took a class strictly to learn how to make sauerkraut. I already knew I did not like beets and wasn’t into the whole “pickled” thing. Fermented carrots? Why???
I’m always asked if I have an open mind and I like to believe I do; however, I had predetermined I was not going to eat one beet or any other fermented food. I wanted to learn how to MAKE sauerkraut for Strat as he’s a big fan of Reuben sandwiches.
The beet thing will be a whole other story, with a twist 🙂 For now, I wanted to share my results with sourdough.
I believe a good foundation is important and the right tools are key. I started out with a 1.5 liter Pickl-It and Sourdough Starter. My sourdough starter was gifted to me by my mentor, Diana Redman, and originates back to the 1847 Oregon Trail. Sourdough starters are like a pet or plant; they need daily love and affection. Strat and I named our starter Victoria. She needs to be fed daily. An interesting “did you know”: People have been known to have others take care of their starter for them while they are on vacation, similar to having someone pet-sit while you are gone.
Ummm, back to the results 😉 The first thing I made with my sourdough starter was pancakes. I wasn’t happy with them as I am so accustomed to fluffy pancakes. They had good flavor, but we eat with our eyes first. So, I decided I’d give Belgium waffles a try. 
The first batch came out light and airy, albeit a little on the dark side. The second batch, PERFECT!!! The recipe I used is from King Arthur Flour and can be found here. The one difference I did was I mixed all of the ingredients in a large mixing bowl (including the salt and baking soda) and then transferred the batter into the Pickl-It.
I like to make up the batter in the morning and let it sit in the fridge overnight. Ideal temp is between 50 – 70F. Here at DIAXARIS, we’ve been hitting three digits, so refrigeration is best.
You can serve your waffle with butter and real maple syrup or make up a fruit topping of your choice. We love blueberries so I made up a simple topping:
In a small saucepan, mix 2 cups blueberries (fresh or frozen). Blend 1/3 cup real sugar, 2/3 cup water, 1 tbsp cornstarch and 1 tsp lemon juice. Add to blueberries and cook on low heat until the sauce is thickened.
Until next time,
Angel
P.S. For more information on the Pickl-It, fermenting and sourdough, you can go to www.pickl-it.com.
