Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Sourdough starter -

  2. Previous

  3. Recipe)

  4. 1 cup 237ml Lowfat soy milk

  5. 1 1/2 cups 93g / 3 1/3oz Whole wheat flour

  6. 1/2 teaspoon 2 1/2ml Baking soda

  7. 1 teaspoon 5ml Baking powder

  8. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. This recipe can be used for either sweet or savory waffles. For a delicious breakfast or dessert waffle, add either 1 cup fresh or frozen blueberries or 1 cup peeled, diced peaches, slightly crushed.

  2. You do have to prepare part of this recipe the night before for the starter to work.

  3. Mix sourdough starter, soy milk, and 1/2 cup of the whole wheat flour. Cover and let stand at room temperature for 12-24 hours. When ready to cook, add the remaining 1 cup whole wheat flour, baking soda, baking powder, and salt. Heat waffle iron, pour in the appropriate amount of batter for your specific model, and spread to the edges of the waffle iron. Close and cook until gently browned.

  4. This article originally appeared in the March/April, 1994 issue of the "Vegetarian Journal", published by the Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203.


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