Sourdough Spelt Cheese Waffles

Sourdough Spelt  Cheese Waffles

Starter :

Starter before fermentation

247 g  whole wheat sourdough starter, liquid, fermented overnight

247 g  kefir

148 g whole grain spelt flour

Combine the ingredients and let sit in room temperature for 6-8 hours.

Fully fermented starter

Batter for approximately 5 (7-inch round)  waffles

all of the sourdough starter

1 jumbo egg

160 g shredded Creamy Toscano Cheese dusted with cinnamon (http://anjaeatscheese.wordpress.com/2012/09/07/creamy-toscano-cheese-dusted-with-cinnamon/)

Shredded cheese

1/2 teaspoon baking soda

Batter after adding 1/2 teaspoon of baking soda

Mix the ingredients of the batter and preheat your waffle iron. Ladle the recommended amount of the waffle batter onto the iron according to the manufacturer’s recommendations. Close  iron top and cook until the waffle is golden on both sides and is easily removed from iron.

Submitted to Yeastspotting and BYOB 125 x 125

 

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3 thoughts on “Sourdough Spelt Cheese Waffles

  1. Pingback: Creamy Toscano Cheese Dusted with Cinnamon | Anja eats cheese

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