I’m back! With waffles!
It feels nice to have a bit of energy to share this recipe with you. I won’t lie, it’s been a hard few months, and in all honesty it seems to be getting harder.
I lost my dad just over a month ago. It’s as shocking as ever and feels like just yesterday he was here. I can still hear his pocket of change jiggling, smell his washing powder and actually see him sitting in his favourite Hawaiian shirt with a beer in his hand. The nostalgia I have for him is achingly painful and those memories feel like they were lived in another life.
The day to day life is getting easier to live, but the grief is getting louder. My favourite pain mantra helps to get me through; this is a moment of pain, pain is a part of life, I wish myself peace. Other nice things keeping me grounded are being back teaching, nice times with my incredibly supportive friends, my brother, Solange’s new album and baking.
More specifically, sourdough baking. The process is at least 24 hours long and forces me to be slow and pay attention. I am not allowed to let busyness drown out the process and I have to be present.
It is also forcing me to work out WTF to do with all that leftover sourdough starter. I have made waffles with the left overs a few times now but have decided I have finally NAILED the recipe. This level of success just had to be shared.
Could I suggest that you perhaps make these other delicious things with your left over starter?
Oh, and if you aren’t baking sourdough yet, I whole heartedly encourage you to get started with Clare!
- 1 1/2 cups of fed and bubbly 100% hydration sourdough starter
- 1 tbsp caster sugar
- 1 large egg
- 4 tbsp plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch salt
- 30g unsalted butter, melted
- Add egg to sourdough starter and whisk until combined.
- Add flour, sugar, salt, butter and baking powder and soda and continue to whisk.
- Cook batter using 1/3 cup measure in your waffle iron according to device instructions.
- Serve (preferably with lemon butter!)