I’ve tried sourdough before. Mom had a bowl on the counter for a while that made the whole house smell like a brewery. The food she turned out was as sour as lemons and I didn’t like it one bit. When my oldest was a wee one and I was a La Leche League Leader, I tried some of the sourdough recipes from Whole Foods for the Whole Family. But I wasn’t really into cooking then and the sudden adjustment of another “mouth to feed” seemed a bit much for a newbie mom.

Now that I’ve learned about phytic acid, the importance of soaking grains for good digestion, and how efficient sourdough is at that process, I’m giving it another shot. I probably wouldn’t have even considered it right now with all I’ve got going on, but Wardeh at GNOWFGLINS is doing this amazing 13-week sourdough course at a price I can truly afford! So, with tippy-toed baby steps, I am entering the world of sourdough once again.

My second dish (my first was some pretty good pancakes) was these amazing waffles. Amazing, as in crispy on the outside, light and fluffy on the inside and just the right flavor balance. I didn’t even put syrup on mine, just some melted butter.

Sourdough Waffles

2 cups fed sourdough starter
1/2 teaspoon sea salt
2 tablespoons maple syrup
1/4 cup melted coconut oil, cooled slightly
2 eggs
1 teaspoon baking soda
1 tablespoon water

Combine melted coconut oil, salt, eggs and syrup until well mixed. Add starter, stirring gently until blended. Separately mix baking soda and water, then add to batter, stirring for just a few seconds. Cook on heated waffle iron.

That’s what’s twistin’ in my kitchen! What’s twistin’ in yours?

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