The secret to crispy sourdough waffles?
This is my first post so forgive me if I break etiquette! I am trying to figure out why I can't seem to achieve crispy waffles. I've been working with the King Arthur recipe: https://www.kingarthurflour.com/recipes/classic-sourdough-waffles-or-pancakes-recipe And I've also tried: https://www.allrecipes.com/recipe/246917/sams-sourdough-waffles/ These are pretty different recipes. I preferred the King Arthur in terms of flavor, but they both just came out... soft. Could it be the recipe, or the waffle iron (mine is old and cheap), or maybe the process? Ideas?
Best Answer
We regularly use the King Arthur Flour recipe, and consistently get waffles that are crispy on the outside, soft on the inside. A couple suggestions:
- Make sure the waffle iron is completely preheated before adding the batter.
- This recipe does need the waffles to cook for long enough; they'll be slightly dark. If you're only cooking them to a light golden, they aren't done enough.
- Don't stack the waffles between cooking and serving, or the steam will make them soggy - put them in a single layer, and if you can't serve them immediately put them in a very low oven while you're making the rest of the waffles.
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How do you make sourdough waffles crispy?
Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula. Preheat a waffle iron according to manufacturer's instructions. Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.What is the secret of making crispy waffles?
3 Tips for Making Crispy WafflesWhy are my sourdough pancakes gooey?
Why are my sourdough starter pancakes gooey? When the pan's temperature is too hot, the outside gets cooked before the inside is done. Also, make sure that the ingredients are all room temperature. If they're cold, the middle of the batter will take longer to cook.Simple Sourdough Waffles (Using Starter Discard)
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