WHOLE RYE SOURDOUGH CHOCOLATE WAFFLES
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After a month of trying to make a sourdough starter with strong white flour or bread flour I gave up and then read some posts and watch a couple of videos talking about Rye flour is better for a sourdough starter so I just went and did it. Guess what? It worked. Here is the link for my WHOLE RYE SOURDOUGH STARTER. Now, I will share my Whole Rye Sourdough Starter Chocolate Waffles, my first recipe from discard so you don’t waste a single drop of it.
For a while, I was sampling lots of different waffle recipes and never the consistency was right or too runny or too thick and as a result, twice they got stuck in the waffle maker. This made me think, Shit…. how I clean this mess, just give up as I can’t clean this or just better throw it away! But hold on! Throw something perfectly fine in the trash? That’s not me! I thought so I took a huge breath and cleaned it up patiently.
Meanwhile, Months passed and my waffle maker was gathering dust on the countertop when one day a thought hit me while I was stirring my whole rye sourdough starter. Why don’t I make waffles with the discard? For example, I spent quite some time on Pinterest looking for good recipes that would suit my needs. Well, I didn’t find it so I just did what I do all the time….mix and match a bunch of recipes which creates this one.
In fact, this was my second attempt at this recipe with whole rye sourdough. At first, I made them with no cacao powder, a little sweetener and left the mixture in a warm place (oven with the light on) for 8hrs and then in the morning transferred to the fridge for another 8hrs. The same day at night I cooked the whole rye sourdough waffles. The flavour was amazing! As a result, You could taste the sourness of the starter, if you really like the strong flavour of the sourdough, I didn’t mind, but I knew for my stepdaughters it was going to have a strong after taste, so the next day for breakfast I served the waffles with honey or maple syrup.
The third time I made the waffles was with cacao powder, I reduced the time to 8hrs only of resting the batter (you can leave it in the oven with the light on or in the fridge there is no much difference in flavour), wow the results were much more amazing, so delicious, mouth watery. However, if you decide to make them in bulk, you can freeze them after cooking them in the waffle maker once they are cooled down. I like them crispy, so what I do is heat them up in the oven because they were frozen, until are the consistency, but be careful because when they cool down they get crispier, so don’t overdo them.
Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.
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This is my recipe for Whole Rye Sourdough Chocolate Waffles. If you like the recipe then consider sharing it with other sourdough lovers on social media.
WHOLE RYE SOURDOUGH CHOCOLATE WAFFLES
Course: Breakfast, RecipesCuisine: AmericanDifficulty: Medium4
People30
minutes30
minutes146
kcal8
hours9
hoursIngredients
113 g Rye Sourdough starter discard or active
150 g Dark Rye flour (dark or light)
375 g Non- Dairy Milk (I used coconut milk)
1 Large egg (about 55-65g)
30 g Coconut butter, ghee, coconut oil (melted, unsalted)
1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Pink Himalayan Salt (Finely ground)
20 g Organic cacao powder (unsweetened)
40 g Erythritol (adjust to your desire)
1 Stevia (sachet or stevia drops)
1/2 tsp Vanilla extract
Directions
- In a large bowl combine the flour, milk and the starter. Cover and set overnight in the fridge or during the day in a warm place, for at least 8 hrs.
- After the time has passed, add the egg, cocoa powder, melted butter, sweeteners, salt and vanilla extract. Mix well.
- Add the baking soda and baking powder and mix.
- Preheat your waffle maker. Set it to a medium setting as chocolate waffles tend to darken more.
- Cook your waffles according to your waffle maker instructions. I set my one in #2 and cook them for 2min.
Notes
- You can also cook in bulk and let them cool down and freeze them, but separate them with greaseproof paper and place them in a freezing zip lock bag. When you desire to eat them just preheat your oven 150C – 200C (depend on your oven) and place them on a baking sheet with parchment paper for 5 min, flip them midway and enjoy!
Nutrition Facts
4 servings per container
Serving Size2g
- Amount Per ServingCalories292
- % Daily Value *
- Total Fat
9.4g
15%
- Saturated Fat 1.8g 9%
- Trans Fat 0g
- Cholesterol 51.2mg 18%
- Sodium 422.8mg 18%
- Potassium 106.8mg 4%
- Total Carbohydrate
42.2g
15%
- Dietary Fiber 6.8g 28%
- Sugars 0.2g
- Protein 8.2g 17%
- Vitamin A 1.4%
- Calcium 1.8%
- Iron 11.8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
