Light Oak Waffles

Light Oat Waffles

¾ cup oat bran
1 cup unbleached all-purpose or whole wheat pastry flour
2 teaspoons baking powder
1 ½ cup skim milk
3 tablespoons peanut or safflower oil
1 whole egg, separated*
2 egg whites


1. Mix oat bran, flour, and baking powder in a large bowl.
2. Add milk, oil, and 1 egg yolk and mix until moistened.
3. Lightly oil waffle iron and turn on.
4. Beat the 3 egg whites until stiff and fold into batter.
5. Pour batter onto hot waffle iron and cook until lightly browned. Check after 1 or 2 minutes (when steam subsides) to see if done.

*My notes: Most times I just use 2 whole eggs and skip #4. By using egg whites you do have a lighter waffle, but both ways taste just as good. I usually used vegetable oil, and I use powered milk made up or use regular 2% milk.

A book of Oats!

I have had this book for years and have tried and enjoyed some of the recipes in it. It does give good information on the oat grain.

There is quite a bit of talk of oats, as if it was a new grain. Of course, we all know that oats have been around for years and years, and that our mothers made us eat oatmeal for many a breakfasts. I have always liked oatmeal. My older brother and I would make our own quick oatmeal, by putting quick oats in a glass, stir in some hot tap water and eat our breakfast on the go. Never needed the new quick packets we have today. (Maybe save some money by eating that way, just a thought.) For my own children and grandchildren I do make oatmeal from rolled oats and add chopped apples with cinnamon or just add a bit of maple syrup for flavor. Ok, back to the book.

This book has some great recipes for cooking with different types of oats. Anywhere from the typical oatmeal to oat groats, etc. I love eating just plain oat groats, they are nice and crunchy. One of my favorite recipe is: Light Oat Waffles, page 164. It has great ideas for appetizers to main dishes. Try a different type of pie crust using oat bran or oat flour, vegetables with oat groats such as zucchini.

Yeast vs Starter

I had a good question asked, that being if one was to use just starter and not yeast, would the flavor be affected.

What are your thoughts? Has anyone tried experimenting?

Mine is that it probably wouldn't and that you might get more flavor from the flour or more grain taste. If the bread turns out well, why not. I think on most sweet breads or rolls, I would still go with some yeast, as it seems to mix with the sugar and tastes better. This would be a great thing to try, some with a natural starter, some with just yeast or even both (half and half type).

Sourdough thoughts

I have started up again baking with sourdough. Bought a book about a year and finally decided to read it. I usually read cookbooks as books besides just look up recipes. The book is 'Local Breads' by Daniel Leader.

Do have 3 starters going:

1. Old stand by made with yogurt, milk and flour.

2. Rye starter made with rye flour and water.

3. Levain made with whole wheat flour and water.

Yogurt starter I have made many times since the 1970's. I have made differents breads, English muffins and cakes with it. Our family favorite use to be the English muffins, now it is North Dakota Farmer Bread. When we first moved to the mid-west states, I couldn't get the starter to go, I guess because of the humidity. So, this past summer, I tried again and it is working great.

As I have read the 'Local Breads' book, I feel we don't make bread as it should be made. I think we add too many ingredients and chemicals. I like the idea of just flour, water and salt. I do like adding milk, eggs, oil, etc for softer loaves but now am enjoying the Artisan style.

This is my first time attempting to use 'levain' starter and really enjoying it. By reading the Local Breads book, I have also looked at my other books sitting on the shelves and re-reading them. Now I am using more books, more recipes and the 3 starters. I bought some spelt flour, both white and whole spelt. It is suggested to use a rye starter with spelt to help the gluten and rise the spelt flour better. It made a lighter bread and was good to the taste. I shared a loaf with friends and they love it too!

I am now making baguettes, something else I haven't tried until now, wow! Are they delicious!!!

Hope you enjoy some of my pictures and try some new bread recipes soon!

The bread picture is of Spelt bread made with rye starter, the other picture is levain starter (a stiffer sourdough) made with wheat flour and water.