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.
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/)
1/2 teaspoon 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