Buttermilk
1. In a clean quart jar, add 6-8 ounces cultured buttermilk.
2. Fill the jar with milk.
3. Shake.
4. Leave out at room temperature until the buttermilk has gotten thick and coats the sides of the jar, usually 8-12 hours.
5. Take out a portion to use for your next starter. Refrigerate.
Soaked wheat recipes make the wheat easier to digest and better for you. (For more details on soaking grains, check out Kitchen Stewardship.) When you soak your flour, you start the night before. It just takes a short amount of time, but helps a lot with the morning rush. You already know what you're having, and with a good hot breakfast all planned, you're less likely to reach for the packaged breakfast cereal.
Soaked Buttermilk Waffles with Orange Syrup
The night before:
In a large bowl, mix 2 cups wheat flour and 2 cups buttermilk.
The next morning, add:
2 eggs
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup melted butter
Mix well and cook in a hot waffle iron. You will notice the texture of the batter is a little different (gooey-er than regular waffles)-- don't be scared, when cooked the texture is just right. When you soak the flour the night before, it makes the waffles lighter, even though they are made with all whole wheat flour.
Orange Syrup
1 1/4 cups fresh orange juice (about 3 oranges)
1 Tbsp grated orange peel
4 1/2 tsp. cornstarch
1/2 tsp salt
1/4 cup sugar
Blend all ingredients in a small saucepan. Cook over med-high heat, stirring frequently, until thickened.
I like to juice and grate my oranges ahead of time and save them in baggies in the freezer. Then, I just thaw a pack and add the other ingredients in the morning. This has such a fresh citrus flavor- it is so good!
Don't forget to enter the giveaway for Michael Pollan's new book- it ends 2/22, so be sure to enter before then!
This post is part of Pennywise Platter Thursday.
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