Sunday, May 9, 2010

Raised Waffles

The first fruit of my starter! I made Marion Cunningham's Raised Waffles, from Rose Levy Berenbaum's Cake Bible, using some of my starter instead of yeast. (I also replaced about half of the all-purpose flour with rye flour). These waffles are extraordinary; their surface is as delicate and crisp as the best tempura you've ever had, the interiors moist and light as a feather. They have a mild sour flavor, though might not have if I'd used any sugar. I thought they were just about perfect with a little maple syrup. Tomorrow I'll make my first starter-leavened bread; I am encouraged.

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