pwl44m wrote:Thanks a lot Earl, now I want Waffles (be it sourdough or otherwise) but I don't have a Waffle Iron.
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Not to worry: the recipe makes great pancakes also.
piller wrote:I would like to know how to make those sourdough waffles. They sound good.
The sourdough starter is just yeast that you keep alive be feeding them on flour and water. The trick to keeping sourdough without it becoming a nuisance is to keep it in the refrigerator. That way you only need to use it every few weeks to keep it going. If you keep it out on the counter (where a real busy breakfast cook would keep it) you have to use it very regularly or it gets nasty. Our local health food store sells packets of sourdough start. I got mine given to me by a friend about 25 years ago and have just kept it perking along ever since.
Here's my recipes/instructions I give folks when they get a start from me:
CARE AND FEEDING OF THE SOURDOUGH
Keep in the fridge in a 2-qt container with a good screw-top lid and feed it flour and water to maintain about half-full. After each use put in enough flour/water to bring the volume back to normal. Add water to make the right consistency, which is about “pancake batter thickness”. If you aren’t using it very often, take out two cups of dough (and the top liquid) every month or so and use fresh flour and water to replace the volume.
Remember to keep in the refrigerator (this reduces the frequency you need to use the stuff).
AUNT CORA’S SOURDOUGH BISCUITS
Melt – 1 1/2 cube butter in biscuit pan
Mix together: 3 ¾ cups flour
3 Tbsp. Sugar
1 Tbsp. baking powder (none needed if biscuits can sit warm for several hours)
2½ tsp. Salt
Make a well in these dry ingredients
Add: 3 cups starter
7/8 the melted butter (I melt the butter in the biscuit pan
and pour the melted butter in the batter, just leaving the pan
with the butter left after the pour.)
Mix, add flour if needed for biscuit consistency. Roll out on floured board to ½ inch thickness. Cut with cutter and coat with the remaining butter and place in the pan. Let rise in warm place for 15 to 30 minutes.
Bake at 475 for about 15 minutes (until light brown on top)
QUICK WAFFLES / PANCAKES
Mix together and cook:
3 cups starter
2 eggs
¼ cup Karo syrup
¼ cup vegetable oil
¾ cup powdered milk
½ tsp. salt
SOURDOUGH BUCKWHEAT WAFFLES
Night before -- mix together:
1 c. buckwheat flour
1 c. water
1½ c. starter
Then next morning mix in:
2 eggs
¼ c. Karo syrup
¼ c. vegetable oil
¾ c. powdered milk
½ tsp. salt
flour or water as needed for consistency
Note: you can use any flour you want in place of the buckwheat to create the waffle (or pancake) of choice.
(and granddads and g.granddads) 
