Sourdough Waffles (Sourdough Pancakes, Sourdough Bread)

Night Before:
Take ½ Cup of Starter out of fridge- wisk together first if separated.
2 Cups Flour
1 Cup of Milk
1 Cup Very Hot Water

Whisk in a large bowl, cover, and leave in a warm place overnight. You may double or half the amount, just keep the proporitions of four, water, milk, & starter consistent.

Next Morning:
Take out 1/2 Cup starter and return it to the refrigerator for the next time.  There should be 2.5 Cups of starter “batter” to use to make the waffles, pancakes, or bread after taking out the starter for the next time.

Waffles:
1 Tsp Salt
1 Tsp Baking Soda
2 Tablespoons Sugar
3 Eggs
¼ Cup Oil

Wisk all ingredients together. Yield 5 standard-size waffles.

Pancakes:
1 Tsp salt
1 Tsp soda
2 Tablespoons Sugar
¼ Cup Oil
2 Eggs

Wisk all ingredients together. Grease Griddle.

Bread:

½ Tsp Salt
1 Tablespoons Sugar
¼ Cup Oil
3 Cups Flour

For bread first add Salt, Sugar, & Oil, then add 2 cups flour mixing well. Turn out on board and add the last cup of flour kneading to mix well. Place in bowl covered with a damp cloth. Let rise in a warm place until doubled in bulk (about 1.5-2 hours) Punch down and place in two greased loaf pans. Cover and let rise until doubled in bulk. Bake for about 20 minutes at 350º.

Recipe by Aunt Polly, Adapted by Erica Blumenthal