Get a Loaf of This

Posted May 4th, 2012

Despite the downpours, we'd like to thank the teams from Living Etc, Elle Deco, Homes & Gardens, Ideal Home, Good Homes, KBB, Country Living, Homes & Antiques and Country Homes & Interiors, amongst others, for getting their Loaf on with us at our press shindig at the showroom yesterday. Everyone who came along walked away with our Horace, the gooey sourdough starter who we've been house training for the past few weeks. We hope he's behaving himself and is settling in nicely to his new abode.

If you're all set, ready and raring to turn Horace in to something tasty, give this little recipe for sourdough waffles a go. We found it earlier this year over on the Food Network & it's bloomin' tasty for a breakfast in bed treat!


1 cup of Horace

1 1/2 cups plain flour

1 tablespoon sugar

2 cups of water

2 cups of batter (this will make sense later)

3 large eggs, separated

1 cup milk

1/4 cup butter

1/4 teaspoon salt

1/2 teaspoon bicarbonate of soda

1 tablespoon baking powder

Night Before:

Mix together the sourdough starter, flour, sugar and water in a large glass bowl or plastic container (just make sure it's big enough of the batter might overflow as it produces carbon dioxide and expands)

Leave it to sit at room temperature, loosely covered for 6-12 hours

Next Morning:

Beat the egg whites from the 3 eggs together until they form stiff peaks

In a medium bowl, beat the egg yolks, milk and butter together

Stir in the basic batter (if you have any left over, pop it in the fridge for another day)

In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together

Stir into the egg yolk mixture

Give the mixture a 10 minute breather and then gently fold in the egg whites

Ladle the batter on to preheated waffle iron and you're good to go!

We like to serve them up with a good handful of fresh berries and a pouring of warm maple syrup alongside a steaming cuppa!

Happy Loafing x