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Waffles

 

This size recipe feeds our 7 person family; adjust accordingly

6 cups flour (integral, you may use emmer, oat, kamut/khorasan, spelt, barley etc)
3/4 cup very soft butter
1 cup spent leaven
4 cups buttermilk

4 eggs
2 tablespoons maple syrup or honey
1 1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda

Whisk softened butter into flour until sandy; add leaven and buttermilk, stir to combine well, without working dough hard. (Flours with less gluten structure such as oat, kamut, barley and emmer won't make the dough tough as easily as spelt, or modern wheats)
Allow to ferment overnight.
Add remaining ingredients, whisk well and preheat cast iron waffle form on stove top. We use the two small burners, heating both sides to medium. The side with the hook part of the hinge goes on the back burner.
Once both sides are oiled/buttered and hot (smoking), scoop about 1/2 cup batter into the pan on the front burner (the side with the straight bracket), then quickly place the hook side into it, flip the pan and cook the other side first, 2 minutes. Flip and cook 2 minutes longer. The proper side for removal should then be upward, and returned to the back burner on medium to heat for the next waffle.



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