Whole Wheat Sourdough Waffles
daringgourmet.com · 2024 · 6
Against 455 waffle recipes
No leavening, unlike 92% of recipes and more salt than 89%.
How it compares
Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.
- No leavening at all, where 92% of recipes use some (most of those 3 to 5.7% of the flour weight).
- More salt than 89% of recipes: 2.4% of the flour weight against the typical recipe's 0.7%, about 3.5 times as much.
- More liquid than 78% of recipes: 193% of the flour weight against the typical recipe's 150%.
Ingredients (9)
- 1 cup spelt, einkorn or whole wheat flour ((I prefer the mild flavor of spelt))≈ 128 g
- 1 cup rye flour ((can substitute spelt/einkorn/whole wheat instead))≈ 125 g
- 1 cup unfed sourdough starter≈ 240 g
- 2 tablespoons honey or maple syrup≈ 42 g
- 2 cups buttermilk≈ 488 g
- 2 large eggs≈ 100 g
- 5 tablespoons unsalted butter (, melted and slightly cooled)≈ 71 g
- 1 teaspoon quality pure vanilla extract≈ 4.2 g
- 1 teaspoon salt≈ 6 g
flour 253 gbatter 1204 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 455 recipes. Shaded: the middle half. Tick: the median.
- Liquid193% · 78th percentile · median 150%
- Egg40% · 28th percentile · median 40%
- Fat28% · 39th percentile · median 31%
- Sugar17% · 54th percentile · median 15%
- Leavening0% · 4th percentile · median 4.1%
- Salt2.4% · 92nd percentile · median 0.7%
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