ramyankee
Northern California
Senior Member
Joined: 03/30/2003
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A VERY BIG Thank you.....I ended up dumping my other two recipes and started the King Arthur sourdough yesterday. Talk about a "workin'" starter.....Thanks again. 
Rick and Patti 
2 Proud CONSERVATIVES
2002 Chevy Silverado, 8.1, Crew, LB, 3.73, 4X4
1992 Road Ranger 32AF, Front Living Quarters
Live in Northern CA ... but the heart is with MONTANA STATE UNIVERSITY
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Leo Benson
CT
Senior Member
Joined: 04/30/2003
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Good for you!
Check out kingarthurflour.com for lots of good recipes and their blog, "Baker's Banter". There's also live help, via phone and chat or e-mail. They are a great employee-owned company. If you're ever i Vermont, plan a trip to their company store.
The quality of their flours and baking products is the best you can find. It truly makes a difference in your finished products.
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Leo Benson
CT
Senior Member
Joined: 04/30/2003
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When refreshing your starter, don't throw away the portion you remove before feeding. Use it to make this waffle recipe:
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sourdough belgian waffles
night before:
combine
1 cup starter. I use white sourdough
1 cup AP flour (I like King Arthur unbleached)
1 cup KA whole wheat flour (I like white whole wheat)
2 Tbsp sugar
2 cups buttermilk, room temp
Cover with plastic wrap and let sit out on counter overnight.
next day.
beat 2 eggs
add 1/4 cup vegetable oil (I use safflower)
1/2 tsp salt
1 tsp baking soda
(optional. I add 2 Tbsp splenda, some butter, maple, and vanilla extracts.)
on edit: after making this for a few months, every Sunday, I now add about 2 Tbsp of cornmeal for a nice texture, and a Tbsp each of wheat germ and wheat bran and ground flax seed. I like it even better this way.
Gently mix the starter from the night before with the morning's egg mixture. It will bubble up.
Use a belgian waffle maker or regular waffle maker, following manufacturer's directions.
Awesome!
SometimesI mix a batch of sausage gravy and serve over the belgian waffles. These are a million times better than mixes such as bisquick or aunt jemima.
TO KEEP CRISP: before making waffles, preheat your oven to 350. When waffles come out of iron, toss on the oven rack. When all are done, I place them on a mesh pizza pan (so air can circulate), and place that on an inverted dish, so they don't get soggy. They hold up better for fruit toppings, etc.
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