Crispy Same-Day Sourdough Waffles

If you are like me you are always looking for more delicious ways to use your sourdough starter.  The benefits of properly prepared grains are many.  This is just one more of the ways our family gets to delight in the tasty sweet goodness of a whole grain breakfast without any regrets later.

Ingredients:

2 Farm Fresh Eggs, duck or chicken

1 tsp. Vanilla Extract

1/2 tsp. Real Salt

1/4 Cup Melted Butter or Coconut Oil

2 T Honey (melted if solid), Sucanat or other sweetener

2 Cup sourdough starter that has been fed within the last 12 hours

Combine well and then add 1t baking soda just prior to pouring on to the pre-heated waffle iron.

My note: I like to have a thicker starter for this recipe :)

Here is the easy recipe which I have doubled for our large family.  This freezes and reheats in the toaster AMAZINGLY well.  You can get the details and watch me prepare it here on our YouTube channel.  Post below to let me know how your family liked it!!

See y'all next time,
Melissa

Delicious Secret Ingredient Sourdough Chocolate Muffins Recipe

Welcome to another recipe here on Tasty Tuesday.  Because of the health benefits, we ferment our grains.  The main staple that is used to accomplish this is our sourdough starter.  You may find it strange to learn that I keep a few of these "pets" around for various uses.  I have an original wild yeast starter from 2007 that I keep around for mild flavoring and fermentation, I also own a purchased San Francisco sourdough starter that I keep for my baking that I desire to have that distinct "sourdough" flavor, and I have a third wild yeast or "natural yeast" starter that I captured for daily bread baking and recipes.
Today I want to share one of those recipes with you.  These delicious Sourdough Chocolate Muffins are an easy home-school breakfast staple and usually leave several available for snacking throughout the week as well. I am so glad to be able to include some of our summer squash in this recipe that was frozen from our summer garden harvest.  Sometimes you get one of those jumbo zucchinis that were hiding under a leaf that get HUGE.  This is the just the recipe for using them up.  We simply shred them into several 1 cup portions and place them in little snack-size baggies which are then stacked flat in the freezer.  They are perfect for thawing and using in these amazing muffins.

Catch the video on the Dixie Living YouTube Channel.  Here is the written recipe which I have adapted to suit our tastes from the original found in the Bread Beckers Cookbook:

Secret Ingredient Sourdough Chocolate Muffins

Overnight Ferment: In a bowl place 2c. of active starter.  This means make sure you fed it 8+ hours ago.  Add to this 1C. water and 3C. flours of your choosing.  Just make sure they are wheat flours.  You can use any combination of white or whole wheat, spelt, kammut, etc.  Mix this together, cover, allow to sit until the morning.

The Next Morning:
Step 1*Preheat oven to 400F and whisk together the following:
1t. Baking Soda
1t. Salt
1T. Baking Powder
1/3C. Cocoa Powder
Step 2*In a stand mixer or mixing bowl combine the following very well:
1/3C. Brown Sugar
1/3C. Honey
1/3C. Milk
1 Stick Melted Butter (or 1/2c. equivalent)
2 Eggs
1t. Vanilla Extract
Step 3*Add dry ingredients and mix thoroughly.
Step 4* Add overnight ferment mixture and combine well.
Step 5* Mix in the following as desired: 1C. chocolate chips, 2C. Shredded Zucchini, and 1C. Chopped Nuts.
Step 6* Fill prepared muffin tins.
Step 7* Bake until tops spring back when touched, approximately 20 minutes.  Enjoy!!