I think a common reason people are fearful of maintaining their own sourdough mother is that they don’t think they’ll bake bread enough. I get that. But there’s so much more to sourdough than bread. Like, waffles.
I made these nearly everyday when I worked as a breakfast chef in a hotel. The best waffles evaaaa.
2 large eggs
1 1/2 tsp baking powder
2 tbsp caster sugar
1 tsp salt
150ml full fat milk
225g sourdough mother
60g melted butter
Sieve the dry ingredients together.
Mix the wet ingredients together. I find it easiest to do the milks, butter and eggs first, then whisk in the mother until there are no lumps.
Combine wet and dry. Don’t overwork the batter.
You know what to do from here.