Originally posted March 29, 2012

Tartine Leavened Waffles

Tartine Leavened Waffles by belinda

I find a lot of bread recipes call for using a small amount of starter, then ditch the rest. I think this is wasteful, so I've been trying to find ways to use excess starter. I ended up using all the starter I had and all the poolish, even though it calls for 2 tablespoons of poolish and you end up with over a cup. I also thought it made enough for 10-12 people, I was eating waffles for days.

Ingredients

  • 4 cups leaven
  • 2 tablespoons poolish
  • 2 cups whole milk
  • 1 1/4 cups all-purpose flour
  • 1 1/4 pastry flour
  • 2/3 cup cornstarch
  • 7 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 cup unsalted butter, melted
  • 6 eggs, separated
  • 3 tablespoons vanilla extract
4 to 6 servings

Directions

Leaven:

The night before you plan on making waffles, feed 1 tablespoon of your mature starter with 200 grams warm water (78ºF) and 200 grams of a 50/50 mix of white bread flour and wheat bread flour. Cover with a kitchen towel and let the starter rise overnight at a cool room temperature (65ºF).

Even though this is what the book says, I think I added a lot more water, white bread flour, and wheat bread flour to try and get close to 4 cups. I kind of eyeballed it and used a scale to guess. I ended up up throwing all the poolish in to make up the difference.

Poolish:
200 grams all-purpose flour
200 grams water (75ºF)
3 grams active dry yeast

To make the poolish, mix the flour, water, and yeast. Let stand for 3 to 4 hours at a warm room temperature (75º to 80ºF) or overnight in the refrigerator.

Place leaven and poolish in a large bowl. In a saucepan over low heat, warm the milk until just warm. Pour over the leaven and poolish and stir to combine.

Sift the flours and cornstarch into a bowl. Stir in 5 tablespoons of the sugar and the salt. Add the 1/2 cup melted butter and the egg yolks to the milk mixture. Gradually add the dry ingredients while mixing to incorporate. Cover and let ferment in a warm place (80º to 85ºF) for 3 to 5 hours.

Just before making waffles, in a bowl, beat the egg whites until medium peaks form. Add the vanilla to the batter, stirring to incorporate, and then fold in the whipped egg whites.

Heat a waffle iron or waffle maker according to the manufacturer's instructions. Ladle the batter onto the waffle iron and cook until golden brown and crispy, 3 to 5 minutes, depending on the thickness of the waffles and the type of waffle iron or maker. Serve.

Comments

Comment
Cancel

There are no comments. Be the first to add one.

views saves adapts comments
8,155 1 0 0