I’ve been busy stocking my kitchen with silly things. I bought a cream whipper from iSi (pron. “Easy”). I got one that I can use with hot and cold preparations which will allow me to do things like custard foam / whips and so on. It’s very well made. One of the recipes on their website is Belgian waffles. However their recipe calls for a pre-made waffle mix plus wet ingredients and I ain’t about that so I just made the basic waffle recipe in The Joy of Cooking. They came out tasty but I don’t know that it’s worth the trouble to run them though the whipper. I’m thinking that in the future, it would be better to just do the yeast leavened waffles and change the butter ratio to try to get them to be a little more crispy. The whipper could then be used to make sweetened whipped cream to put on top instead of syrup which is pretty much what you’re supposed to do anyway. Also, I need a funnel for it because I got batter everywhere trying to fill the thing and I suspect that will not be the last time that happens trying to put stuff into the cannister.
The sourdough starter is a weird thing. I didn’t feed it last night. I’d like to get on a once per day schedule so I thought I’d see how it did. When I checked it last night it was a little bubbly but not as much even as the first day. This morning when I checked it it was fairly liquid and not really visibly bubbly at all. Upon opening it was less sour smelling and when I scooped out my reserve it had clearly been bubbly. I think this is the result of the additional hydration. Anyway, I fed it again this morning and I’m going to check on it at the two hour mark to see if I can smell the “sweet” smell that Robertson describes in his book. After that I suppose I need to get on with the rest of my day.
The waffle making takes a long time if you’re not in practice.