(Two Day Recipe)
4 ounces (1/2 cup unsalted butter)
8 ounces (1 cup) whole or low-fat milk
9 ounces (about 1 cup) White Starter
1 tsp salt
1T brown sugar, packed
About 1 1/2 C all purpose flour
Place butter and milk in the small saucepan and warm over low heat until the butter melts. Set the mixture aside at room temp to cool.
Place White Starter, cooled milk-butter mixture, salt, brown sugar, and flour in a large mixing bowl and whisk together. Cover the bowl tightly with plastic wrap and let the batter stand at room temp for 8 to 12 hours.
2 large eggs
1/4 tsp baking soda
Preheat the waffle iron 10 - 15 minutes before you will be ready to use it.
Uncover thebatter and whisk in eggs and baking soda until well combined. The batter should be thick and elastic. Lightly brush the hot waffle iron with vegetable oil. The oil should sizzle on the iron, signaling that it's hot enough. Pour 1/2 to 3/4 cup of batter onto the hot waffle iron. close the lid and let the waffle cook until it's golden and crisp. 3 - 5 minutes. Repeat with remaining batter.
Recipe from Nancy Silverton's Breads from the La Brea Bakery