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The Food Guys for July 17, 2011
11:20 AM - 11:30 AM
Today's Highlight: "Sourdough Whole-Wheat Waffles"
Sourdough Whole Wheat Waffles
Yield: 6 to 8 waffles
1 cup (4 1⁄2 ounces) whole wheat flour
1 cup sourdough starter (see below)
1⁄2 cup warm water
1 cup plain nonfat yogurt
1⁄2 cup nonfat or low-fat milk
2 egg yolks
2 tablespoons melted butter
1 tablespoon pure vanilla extract
1 cup (4 1⁄2 ounces) unbleached all-purpose flour
1⁄2 teaspoon salt
1 teaspoon baking powder
1⁄2 teaspoon baking soda
3 egg whites
3 tablespoons sugar
1.Measure the whole wheat flour by spooning it into a dry measuring cup, filling the cup to overflowing, and sweeping off the excess with a metal spatula. To make the sponge, combine the starter, water, and whole wheat flour in a large mixing bowl, beating with a wooden or rubber spatula until smooth. Cover tightly with plastic wrap and let rise overnight at room temperature.
2.The next morning, combine the yogurt, milk, egg yolks, melted butter, and vanilla in a small bowl and whisk the mixture into the sponge. Measure the all-purpose flour as described for the whole wheat flour, then sift the all-purpose flour, salt, baking powder, and baking soda together. Stir gently into the batter with a rubber spatula just until smooth. The batter will rise and bubble almost immediately.
3.In a small bowl, beat the egg whites with a handheld electric mixer until soft peaks form. Gradually beat in the sugar on medium speed; increase the speed to high and continue beating until the whites form stiff, shiny peaks. Carefully fold the whites into the batter.
4.Preheat a waffle iron and brush it lightly with vegetable oil or coat it lightly with nonstick cooking spray. Spoon in just enough batter to cover the bottom of the iron (about 1 1⁄4 cups). Close the iron and cook for about 6 minutes, or until the waffle is a deep golden brown. Serve immediately, repeating until all of the batter is used.
Basic Sourdough Starter
1 tablespoon, or 1 package active dry yeast
1⁄4 teaspoon sugar
1 1⁄4 cups warm water
1 cup (5 ounces) unbleached all-purpose flour
Combine the yeast and sugar with 1⁄4 cup of the warm water in a small bowl or glass measuring cup. In a few minutes, the mixture will foam and bubble, indicating the yeast is alive and active. If it doesn’t bubble, buy fresh yeast and start over. Transfer the yeast mixture to a 2-quart glass measuring cup. Measure the flour by scooping a measuring cup into the flour container, filling the cup to overflowing, and sweeping off the excess with a metal spatula. Add the flour to the yeast mixture along with the remaining 1 cup water and whisk to make a smooth batter about the consistency of pancake batter. Adjust the thickness with flour or water, if necessary. Scrape the side of the bowl and let the starter stand for a few hours at room temperature, loosely covered, until the mixture has almost tripled in volume. Stir the batter, cover with plastic wrap, and let rest overnight at room temperature. The next day, it will be ready to use.
Recipes adapted from “Montana Cooking” © by Greg Patent (Globe Pequot Press, 2008).
From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, Jon and Greg illuminate the wonderful world of food each Sunday, in this 10 minute program produced by Montana Public Radio.
Greg Patent won the Pillsbury bakeoff when he was 19 years old. His cookbook, "Baking in America," won the 2003 James Beard Award for best baking book of the year. Jon Jackson is a mystery writer and jazz music expert with a passion for great food. The Food Guys have also been featured on NPR’s Weekend Edition Sunday.
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