Click pic for reality.
Several days ago a cruising friend gave us a plastic tub of 120+ year old sourdough starter. It is both a food stuff and a pet — you have to feed and burp it — fortunately it doesn’t have to be taken ashore to….
Since then Janet has baked bread, made a pecan-cranberry coffee cake, and I made Belgian waffles this morning all using the starter and the recipe it came with. All were/are most yumptuous. I have been making waffles for 4+ decades using a recipe which required the separation of two-three eggs and the beating of egg whites to stiff peaks. This required one egg and no beating. The texture of the final product was no different — or even lighter.
Thank you Margo,
Time to feed the blob…