Title: Sourdough waffles
 Categories: Vegetables, Sept.
      Yield: 3 Servings
 
      1 c  Sourdough Starter (see
           Previous
           Recipe)
      1 c  Lowfat soy milk
  1 1/2 c  Whole wheat flour
    1/2 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
 
  This recipe can be used for either sweet or savory waffles. For a
  delicious breakfast or dessert waffle, add either 1 cup fresh or
  frozen blueberries or 1 cup peeled, diced peaches, slightly crushed.
  
  You do have to prepare part of this recipe the night before for the
  starter to work.
  
  Mix sourdough starter, soy milk, and 1/2 cup of the whole wheat flour.
  Cover and let stand at room temperature for 12-24 hours. When ready to
  cook, add the remaining 1 cup whole wheat flour, baking soda, baking
  powder, and salt. Heat waffle iron, pour in the appropriate amount of
  batter for your specific model, and spread to the edges of the waffle
  iron. Close and cook until gently browned.
  
  Total Calories Per Serving: 302 Fat: 2 grams
  
  This article originally appeared in the March/April, 1994 issue of the
  _Vegetarian_Journal_, published by the Vegetarian Resource Group, PO
  Box 1463, Baltimore, MD 21203.
  
  From: bobbi@clark.net (Bobbi Pasternak).  rfvc Digest V94 Issue #204,
  Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.