The Journey to Freedom

The Journey to Freedom

Sunday, February 21, 2016

Waffles and more waffles

We invite all of the interns that come to the Barlow Center to come to our home for sour dough waffles.  If we have someone with a gluten problem we make another menu.  We just finished our last group of interns for this winter semester.  We invited two University of Utah interns to finish off the group.  That doesn't mean we won't invite others but I always feel great when I make it through the BYU interns.  We decided on this menu because it is relatively inexpensive, it is a little different, and it is easy to make and clean up.  I start the dough souring on Friday.  I didn't know that starter was going to be so used this much when I brought it from home.  We always have strawberries, blueberries, black berries, pineapple, bananas and some time raspberries with whip cream to top them with. We also have boysenberry, blueberries, and maple syrup for toppings.  The kids make some interesting combinations.  We have bacon and apple juice. Everyone seems to enjoy it.  We have one intern that ate 7 waffles one night.  No one has broken that record but they have come close.  The word starts spreading and the next group of 6 is always anticipating their turn.   We have not kept pictures but I have made a list in a note book of how many people we have fed since coming to DC.  We are at 373 people and that doesn't count the lunch I have taken into classes. I am down to just taking in lunch on Mondays which has been a huge relief.   It doesn't include them. Tuesday and Wednesdays we usually just buy cookies or chip or something to snack on.  

The preparation of sour dough begins with a pre-ferment (the starter of leaven, also known as the chief or head), made of flour and water. Flour naturally contains a variety of yeast and bacterial spores.  The wild yeast is called lactobacilli and the bacterial spores are called microorganisms.
Our spores are over 100 years old.  We got our start when we went on a vacation to Palmyra New York.  We saw a license plate from California that said SOUR DOUGH. We went in and they gave us a start of their sour dough that was 78 years old at the time they gave it to us.  This was before 9-11 and we carried it home on the plane in a cup of ice.  So it way over  100 years old.  I am always amazed because I neglect that starter for weeks, months and I have even forgot about it for  over a year but it always starts again.  It has soured a ton of flour for sour dough waffles.



I made rolls for our lunch tomorrow after dinner today.  

2 comments:

  1. I need to get a start from you!

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  2. That is a lot of people! The waffles and rolls look so good!

    ReplyDelete