Sourdough Waffle Recipe Creation | How to Create Your Own Recipe From Start to Finish
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- Опубликовано: 28 июн 2024
- Excel recipe spread sheet can be found here: gum.co/rUrcb.
Whew! There's a lot to unpack in this video, especially if you're new to the sourdough bread baking and recipe creation process. But hang tight! All the info you need to start creating your own recipes is in this description and the above video.
THE RECIPE CREATION PROCESS
First, I want to briefly touch on the F-STEP Process, which I won’t fully re-hash here, since more details can be found in the written version of the curriculum, and the hours of lecture video you can find for free on this channel (linked below).
F-STEP is an acronym that stands for Flavor, Sauce, Technique, Execution, & Preparation, and is the process I use when creating any new recipe.
When creating a recipe, you first need to think about the flavor.
What is your primary ingredient, and what secondary ingredients will you pair with this primary to enhance it, and achieve your desired result? In this first step, you’re defining your flavor structure.
Next, you think about your sauce and how it will interact with your dish. In the context of our sourdough waffle & pancake recipe, how will the butter, spiced syrup, and fried chicken we place on top of the waffle, effect the overall flavor and texture of the completed dish?
Then, you start to think about the techniques you will be applying to your ingredients to achieve your desired result. This all boils down to every dish / recipe being comprised of two major building blocks: flavor structure and technique. (This concept is explained in further detail in my F-STEP Curriculum linked below).
Once you’ve selected your flavor structure and technique, the next step is to start thinking about the execution, which is a major stumbling block experienced by professional and amateur cooks alike. It isn’t good enough to have a solid recipe; flavor structure and technique are meaningless if you can’t consistently execute the dish and achieve the same result every-single-time, especially in restaurants!
F-STEP RECIPE CREATION CONTEXTUALIZED
To put the above into context, enter our sourdough waffle creation video.
In this case, our “flavor structure” can be described as the desired qualities of our waffle and pancake; airy, tender-yet-fluffy, malty and sweet, but balanced with the acid of the sourdough to give us a unique, complex flavor and aroma.
Our primary ingredient in this recipe is our flour, and the techniques we apply to this flour, along with the secondary flavors added, will change our end result. Yet once we achieve our desired result, by making our imagined recipe a reality, the big question that people commonly fail to ask themselves is “can I execute this?”
That’s why throughout this entire video, you’ll hear my chefs and I talk about how we’re actually going to consistently execute this recipe in the context of our long brunch service, which runs from 7am to 2pm daily.
THE RECIPE
The finished recipe is as follows. It yields 10 sourdough waffles using 290g of raw batter per waffle, which result in a 234 gram finished waffle. The same batter can also be used for a sourdough pancake.
• 940g Whole Milk
• 600g Poolish Sourdough Starter
• 700g Bread Flour
• 150g Malted Milk Powder
• 200g Sugar
• 15g Salt
• 100g Eggs (~2 each)
• 300g Brown Butter
• 5g Vanilla
DOWNLOAD THE SCALABLE EXCEL RECIPE SHEET used at the end of this video here: gum.co/rUrcb
FURTHER RESOURCES
To get the most out of this video, it is recommend you have a firm understanding of both my F-STEP Process and bread baking.
FOR F-STEP
• Download the written curriculum here: gum.co/cJaWz
• Video 1 | F is for Flavor - • F is for Flavor | Culi...
• Video 2 | S is for Sauce - • S is for Sauce | Culin...
• Video 3 | T is for Technique - • T is for Technique | C...
BREAD BAKING
Listen to Episodes 18 - 22 of the Stella Culinary School Podcast found here: stellaculinary.com/scs. Also available wherever you download your podcasts from.
• SCS 018 | Four Pillars of Bread Baking
• SCS 019 | Twelve Steps of Bread Baking
• SCS 020 | Bread Classifications
• SCS 021 | Sourdough Starters & Pre-Ferments
• SCS 022 | Let’s Bake Some Sourdough!
BREAD BAKING VIDEOS
• How to Make a Sourdough Starter - • How To Make A Sourdoug...
• How to Convert Any Recipe to Sourdough - • Converting Any Bread R...
• Understanding the Baker’s Percentage - • What is the Baker's Pe...
• Brioche Hamburger Buns - • Hamburger Brioche Bun ... 
Хобби
What changes will you make to this recipe to make it your own?
Jacob Burton I feel like I OD on brown butter in any cake batter lol
1/2 TSP cream of tartar any substitute ingredients for making chiffon cake?
Add Belgian pearl sugar to the dough! (Couplet is the manufacturer) It will blow your mind AND your tastebuds!
I use only whole grain flours. And I mix it in a blender bc I add a handful of kale for nutrition. Truly.
Im a bit late for commenting but, I think using encapsulated baking powder would be a good addition for a chemical leavener. The leavening agent wouldn't activate until cooking. And maybe some diastatic malt could help with the browning.
That is brilliant. A highly intelligent presentation, thoughtful and scientific and fluent. I appreciated that it was delivered without the irritating music that so many video makers seem to think they must use.
Wow, thankyou for this video I look up most of my Sourdough recipes on You Tube. Can't believe I haven't come across you channel until now.
This is a cool type of video, chef. I’d like to see more videos like this. It’s cool to see the process in full of recipe development
Thanks Mason, glad you enjoyed it. I had a lot of fun putting it together.
I really dig this style of video, chef. The long-form is great and the little pointers are a great way to get your info in. Super helpful as always. Chef is back, yo.
Thanks Adam. Glad you enjoyed the longer format video. I really enjoyed putting it together and am looking forward to doing the next one!
I tried your recipe and they are the best waffles I’ve ever made. My son gave me two thumbs up!
Thank you for your informative teaching. I really learned a lot from you.
This I why I’ve been watching you for years. I even remember talking to you on your podcast one day. Since then I’ve grown so much. Just willing to stick my nose in there kitchen and smell what’s cooking. You’re a great chef. Keep us going brother. Good job.
Thanks for watching and taking the time to comment. I'm glad my content could help inspire your cooking! All the best.
You know so much about food, I’m so glad to see you finally understanding what happens to that food once it begins breaking down inside your body, how your body metabolizes all those compounds. Until we get that, we don’t really understand what food is, nor do we see the direct correlation between food and health. You are looking much healthier now, Jacob! Keep going! Learn everything you can from Dr. Gundry, Dr. Perlmutter, Dr Mercola and Dr. Robert Lustig. You have such amazing potential as a chef. We can’t let the food kill us or ruin our health! Obesity is our occupational hazard. Be a true master of food, don’t let it control you.
Weston A Price Foundation is the one.
Oh...christ-a-mighty! I was dying by the time that chicken-n-waffles got plated!
I can't believe how much I learn from every Jacob Burton video I watch (I started with the 4-part brining series last year...wow. I refer to that often.).
Thanks, Chef!
Favorite RUclips Channel hands down! Thanks for bringing us along chef!
Hi Jacob I just wanted to say
Thank you
I'm 12 and I've been watching you from the first video I watched all boot camp videos and Im looking forward for more videos thank u once again
Thank you. That's awesome a 12 year old would find something like this interesting. Glad you're enjoying the videos. All the best!
Love your videos, I've been working my way through all of them. I love cooking and am trying to learn everything I can to start my own food truck. I love all the work flow info you give. I haven't been able to find anyone else on RUclips as informative as you. Thanks for putting in the time to do these videos.
Thanks Brent, glad you're enjoying the videos. Good luck on your food truck endeavor!
I'm not much of a breakfast guy but I love the backstory. It really gave me a lot of info on crafting a recipe. As always thanks chief and keep working on getting a master class going.
Thank you Will, and I'm glad you got a lot of info on crafting recipes, which was really the true purpose of this video. I was afraid people would get too caught up in the waffle itself and not see through to the bigger principals at play. Thanks for watching and commenting!
Production value going up chef! I enjoyed. Need more videos produced like this
Thank you. Glad you enjoyed it! I had a lot of fun putting it together, and it was a TON of work. However, I learned a LOT going through both the filming and editing process, and am excited to do more videos like this. I"m also glad the response has bee positive so far; I spent so much time working on this video and during the entire process I wasn't even sure if it was something people would even like. Thanks for the feedback.
@@JacobBurton PLEASE PLEASE PLEASE do more. PS. You can shorten them a bit to make it easier for you and still get the meaningful content to us
Thank you so much for this video. (I'm simply an elderly home cook.) I've been making sourdough bread for about 20 years--same starter BTW. More recently I've started recreating traditional yeasted breads using sourdough. The breads all were excellent at the end but were one-offs because I adjusted on the fly--or as you say by sight. Never thought to use a scale--told you I'm old. So thank you so much for that technique. BTW I found you because I'm going to try changing a yeasted buckwheat waffle to sourdough. The original recipe makes a mountain of waffles--1 dozen eggs. Sourdough gives me the option of spreading the baking over several days. Will be watching your videos to learn additional techniques to improve my cooking life.
Thank you. Glad you found me!
Well done! Love seeing the process of the iterations of development and testing. End product looked great!
Thanks Todd. I'm glad you enjoyed it! Thanks for watching.
There's always something new to learn whenever I watch your videos! Loving them so much.
Absolutely fantastic video Jacob, I love how detailed you are regarding the chemistry and science behind ingredient choice and cooking techniques. Thank you for producing such high level content!
Also you're looking great, slimmer and healthier!
Thank you Tom. Thanks for watching.
Hands down best waffle I have ever eaten in my entire life! Thank you so much for all the work and information you provided. Loved the format. I sprinkled 5g of Belgian Pearl Sugar per waffle over the batter before closing the iron and it added that nice crunch of sugar without being too sweet. Love love the brown butter.
do you let the batter proof before hitting the fridge?
I really enjoyed this longer form video and it’s very informative. Don’t be afraid to release longer former videos in the future if the subject of the video calls for it.
What an awesome video ! A great behind the scenes look at both the creative process and the practical execution considerations, which dovetails nicely with your philosophy as described in your book and other videos. I’m so glad that you prepared and shared this video - if it is not your best yet, it is definitely in the top three !
Thanks Peter, I'm glad you enjoyed it. Creating and editing this video was a really strange process because the whole time I was divided between "I find this really interesting, but will anyone else?" Based on the early feedback I'm getting, it seems like people overwhelmingly liked the format and the deep dive into the subject. I'm looking forward to making more videos like this in the future.
Oh snap! Jacob Burton looking good! Lost weight and grew out some facial hair. It suits you.
Thanks Anton. Much appreciated!
Love this format!
Thank you!
That was AMAZING! THANK YOU!
I really enjoy your videos. Wish that the chefs at the two places I work were more interested in teaching. Your videos are a huge help
Bravo Chef Burton 👏🏻👏🏻👏🏻👏🏻. You are a great teacher!
Inspired for sure! Thank you!👏👏👏
Thank you for sharing your process. I always learn something new from you and there is always a learning that is reinforced. Great quality content here. I look forward to more.
Thanks for watching and taking the time to comment. I'm glad you found the information useful.
Really useful insight on the process here. Helps a ton. Thanks for sharing!
Thanks Eaux. Glad you enjoyed it!
Download the Excel spreadsheet. I used the recipe as stated, only scaling it to 6 waffles. For my waffle iron this produced 8+ waffles, as it turns out 210 grams (slightly less than 1/2 cup) of batter is perfect for my waffle iron. Using the spread sheet I can now scale to a perfect portion.
Second these are by far the best waffles I have eaten. Great for pancakes also. I'm going to have a hard time convincing myself to change anything in the formula.
Amazing video as always. Zero bullshit, 100% learning. Thank you for doing such an awesome job.
Thank you Colin for watching! Glad you enjoyed the video.
Love this video Chef! Thank you
Thanks Loren. Glad you enjoyed it!
I enjoyed this video. I will be making some waffles this weekend trying the browned butter also. Even as a home cook this will help me in creating recipies. I appreciate your love of teaching and of cooking. Thanks again Chef.
Thanks for watching Devin. Glad you enjoyed the video!
I love the toys in your kitchen Chef. Looking forward to this premiere.
Thanks for tuning in Nina. Great to have you here for the premiere.
Thanks, it was a brilliant video and it's nice to hear from you too. I just happen to have some powdered malt. I will have to play with that.
Oh my.... I just put a cinnamon maple sourdough coffee cake in the oven (24 hr super wet dough). Now I'm wishing I had saved it for these! Can't wait to see your magic!😍
That coffee cake sounds awesome!
@@JacobBurton Thanks! It turned out really well! Unfortunately I just threw it together with the left over dough I had from making foccacia/pizza crust and didn't measure ANYTHING! Watching this video after after making one of the best sweet sourdough dishes I've made and not knowing how to replicate it really hit home what you stressed here... measure and record recipe experiments along the way.
Excellent video, very instructive showing the whole process o the recipe development.
Thank you. Glad you enjoyed it.
True professionalism!
Thanks for watching!
This was an incredible video. Thank you
Thanks Sally. Glad you enjoyed it. If you're into long form content that teaches you how to cook without recipes, I would recommend you check out my culinary boot camp lectures series. Playlist here: ruclips.net/p/PLpkj3Cc40ZCoMAoVI9OkjzMpj0PZkq5zL
All the best!
Thank you , good job chef
Thanks for watching.
need this waffle in my local cafe ，love sourdough. OMG just realised I saved Jacob‘s vid 5years ago on how gelatin works ，he looks soooooooo different.
Haha. Thanks for watching!
I really like this type of video
Great stuff learnt load keep up the great work
Thanks for watching and taking the time to comment. I'm glad you enjoyed the video.
Excellent
Thanks for watching James. Glad you enjoyed it!
Nice work, Jacob, I'm loving this! What about a liege style? Pearl sugar does caramelize nicely and folding in soft butter gives it a nice texture. I would love to see you develop a killer gluten-free version as well, preferable one without a boatload of starch, which is common in gluten-free baking. I've been playing around with fermenting teff and other ancient grains, trying to develop a "healthier" gluten-free bread. Fun stuff!
Hey Chris, glad you enjoyed the video. You can easily use this base recipe to make a liege style waffle with the adjustments you mentioned.
Gluten free is definitely tricky, especially if you want to make it low starch and not dense. I'm sure it could be done, but would take lots of R&D to figure it out. I've had really good results developing gluten free recipes using Cup 4 Cup flour in the past. That would probably be my jumping off point, even though it probably doesn't count as "low starch."
Chef I wish I met you 10 years ago your vision is awesome, would have loved to have learned from you but your videos share your thoughts too... I look forward to future videos like these... aloha!
That's very kind of you Guy. I really enjoyed you for the short period of time you were on our team. I have a lot of videos archived on this channel that I think you'd enjoy. Thanks for watching and taking the time to comment. Aloha!
You’re looking fantastic, man. But, great recipe as always.
Thank you on both accounts!
kudos to you for using grams. very good, but chemical leaveners not only have a shorter life in the final product to finish it, they also render a weird taste. still beurre noisette was the finishing touch along with sugar rendering more colour. all the best. thanks
Did you end up creating the separate video that you mentioned, explaining how to use the recipe spreadsheet? I can't find it on your channel. I downloaded the recipe sheet, so I'm figuring out how to use it.
THANK YOU for making this video and for your detailed instructions! You have no idea how much this helps :) I agree with @jordancox...add Belgian pearl sugar for a lovely carmelised touch.
✌
How long should the batter be left at room temperature after mixing and before moving to the fridge?
Thanks, Chef! Still have to try this out but in a similar spirit, I was looking for a way to use leftover mature starter (that I would have otherwise discarded) and came up with this pancake batter:
200g mature sour starter, 100% hydration
3-finger pinch of kosher salt
1 egg
1 tbsp oil
2-3 tbsp sugar
¼ tsp baking soda
1-2 tsp lemon juice
Sorry for the volumes... Not big enough to get good gram weight ratios.
I find that the lemon juice makes a big difference... Combining different types of acidity maybe works magic in same way as combining different types of umami?
Thanks again for all you do. Been a fan since the FCS days. 👍
Thanks for the awesome reply Andrew and for sharing this recipe. It's always great to hear from people who have been around since FCS. All the best!
@@JacobBurton Thanks! One further thought, building on the discussion in the video of workflows w/resp to chemical vs natural leaveners. The baking soda here fits into the following workflow. 1) pull 50g of mature starter (12 hours old) to feed the next batch, as part of usual feeding schedule for sourdough workflow, 2) add all ingredients to the remaining mature starter, in the bowl/jar/whatever where it matured, 3) mix everything together; it will start to rise and bubble immediately, so 4) bake on hot pan shortly after mixing. Aside from reducing waste, the goal is simplicity -- just chuck a few things in with the spare starter and turn it into something delicious. Leaving out the sugar and adding say some sliced green onion should make a nice savory version.
do you proof the batter in room temperature before you stash it in the fridge for up to 72 hrs?
19:05 Lmao, The headchef sitting in his office, jugging down a Heinecken beer. Simply priceless XD
Was this during or after his shift? If so, I wanna come work for your hotel.
Cheers
thank you for the video! I want to learn HOW to cook not just follow others' recipes
If you enjoyed this video, then check out my culinary boot camp lecture series, the F-STEP Curriculum. Full playlist is available on RUclips here: ruclips.net/p/PLpkj3Cc40ZCoMAoVI9OkjzMpj0PZkq5zL.
This series was made specifically for people like you who want to stop following recipes and start creating their own.
All the best!
I would add ginger .Holiday season ..bacon Fat?? (tnj)
B r i l l i a n t!!! 🤝
Thanks. Glad you enjoyed the video. If you haven't already, I would recommend watching my culinary boot camp series found here: ruclips.net/p/PLpkj3Cc40ZCoMAoVI9OkjzMpj0PZkq5zL
All the best.
How to decide the suitable weights of baking powder and soda.
I usually start at 0.5-1% based on the total weight of the batter and go from there.
@@JacobBurton Thank you. The creation process is scientific, wonderful.
My question is slightly off topic but I think you are the only one who can address me this..getting a diploma in culinary arts(which is basically a one and a half year course And deals with complete food production And patisserie.. Where as a degree deals with all the aspects aspects besides food production,and I feel like I am only concerned with food production and and start working as a cook..
Which one would you suggest and why? I know you will be so busy buy If you ever see this please do respond..thank you.
Love from India
It really depends. In the United States, some culinary schools are extremely expensive, and for that reason, I don't recommend them. Normally you'll just start off as an entry level cook in the kitchen whether or not you have a degree as you still need real world experience to be a chef. However, culinary schools do provide a less stressful environment in which you can practice your skills and techniques without the pressure of a busy service. This is why community collages are a great place to hone your skills as a cook, while still working in a professional kitchen.
As far as another degree goes, such as business, they are helpful. At some point, if you want to be a head chef, you'll need to learn the numbers side of things; sometimes you can learn through books or on the job if you find a good mentor, or you can go to college for it. Regardless though, you'll need to understand the numbers if you want to be successful past the sous chef level.
Best of luck in your journey!
PS: The Stella Culinary School Podcast is created for someone just like you. I would highly recommend you listen to it, starting at episode 1 and working your way up: stellaculinary.com/scs, or search "Stella Culinary School" on your podcast platform of choice.
Is that poolish or actual sourdough starter? Because when I certain types of pizza I make a poolish and put it in the fridge overnight then the next day I make pizza dough. Is what your doing the same concept or are you actually making a sourdough starter and using some of the sourdough starter to make a batch of waffles then feeding the sourdough starter to build up again and just keep making batches of waffle when you run out of the waffle mix?
It's a poolish sourdough starter. Just like your poolish you use for pizza, but instead of using commercial yeast, it is inoculated naturally over the course of 30 days, and then kept and fed like any other sourdough starter.
The method I'm using here is called a "Young Starter," even though my actual sourdough is 16 years old. I dump out most of the sourdough since it's high in acid, feed back in 1:1 flour / water, and let it ferment over the course of 4-6 hours (until it passes there float test) or slow it down overnight in the fridge. This gives the finished product less acid, so you get more floral, wheaty notes which for me works better in a waffle application.
If you wanted a more sour tasting dough, you'd dump out only half, feed the same amount back in, and wait for it to pass the float test before proceeding. Feeding the starter whole wheat and storing in colder temperatures (the fridge) will also create more acetic acid yielding a more sour flavor.
This is some really good information, thank you very much. I'm a super beginner at this sourdough stuff. I actually have never tried making a sourdough starter yet. I already developed a non yeasted Belgium waffle recipe that took mouth but I got it done. What I'm looking to do is what you did because it eliminates the leavening agents. I only have 1 leavening agent and that's baking powder. So if I can learn how to do your young starter recipe and then incorporate my waffle recipe then that would take it to the next level. I have autism/aspergers so it takes me a little bit longer for it to start clicking and I'll catch on. Just wish I could comprehend your young starter recipe. I'm going to keep watching your waffle video and sourdough starter video. And I like how you did it because it's not as sour like you were saying.
I’m gonna rewatch this but I don’t understand when u started writing the recipe and threw out 30%. If someone can explain what was the ratios and how they play off each other