Hapanjuurivohvelit

Vinkki!

Feed the sourdough root the night before by adding the water and flour of the sourdough root to get the required amount of waffle batter. When the sour root is about 1/4 or 1/5, it is enough to leaven the dough in half a day. During the leavening, the dough can be covered with a lid at room temperature.

In the morning, you can adjust the thickness of the dough by adding water or flour if necessary. Heat up the waffle iron and brush it with melted coconut fat. Since too much dough would swell over the waffle iron, it is worth watching the amount of dough and using an even and only moderate amount of dough per waffle. A ripe waffle easily detaches from the waffle iron and can be lifted onto a plate with a fork. If you want a crispy waffle, cool it in air, for example by leaning it against something. If too many waffles are made. you can heat them in the toaster. You can also freeze the waffles in a box and put them frozen in a hot oven to melt and heat up.

Sourdough does not contain sugar and tastes good with both sweet and salty additions.

Read the blog article about waffles here . If you don't own/can't find a waffle iron, buy a waffle iron that suits your needs and your wallet.