I’ve been eternally time-starved since discovering Bryanna’s recipe for sourdough starter, always looking for novel ways to use my growing treasure.
I confess that until making sourdough culture or “wild yeast” myself, I didn’t understand the difference between it and conventional baking yeast, other than the taste, which many people prefer. It turns out sourdough has all kinds of health benefits, too, including ease of digestion, greater nutrition, regulating blood sugar, and longer shelf-life.
So far, I’ve adapted sourdough versions of my favorite breads including pumpernickel, 3-seed breads, and pizza dough. A few months ago, I made a foray into breakfast with Bryanna’s sourdough pancake recipe. They are delicious, but a little time-consuming, and a bit sweet for me.
Always looking for a lazy way out, I found this recipe from Vegetarian Resource Group easy and healthy, with whole-wheat flour and no added oils or sweeteners. With blueberries in the batter, it’s plenty sweet, but you can still drizzle some maple syrup, too!
Although Bryanna’s starter recipe is made with soy yogurt cultures, many sourdough starter recipes require nothing more than flour and water (and bacteria present in the air).
Note: You have to prepare part of this recipe the night before for the starter to work.
Serves 4 (3 large waffles)
1 cup Sourdough Starter (prepared in advance)
1 cup lowfat soy milk
1-1/2 cups whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries (fresh or frozen)
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. Gently fold in blueberries. 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.