Sourdough Waffle Recipe Creation | How to Create Your Own Recipe From Start to Finish

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

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

BREAD BAKING

• 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

[JacobBurton]

What changes will you make to this recipe to make it your own?

[mrgallbladder]

Oh snap! Jacob Burton looking good! Lost weight and grew out some facial hair. It suits you.

[dopapier]

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.

[Mizzythecrazy]

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

[travoilers]

Production value going up chef! I enjoyed. Need more videos produced like this

[sallywright]

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.

[AdamWitt]

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.

[TheArteditors]

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

[toddedington]

Well done! Love seeing the process of the iterations of development and testing. End product looked great!

[yingchen]

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.

[aparnarao]

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

[semibrown]

Favorite YouTube Channel hands down! Thanks for bringing us along chef!

[kevboutin]

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.

[Missin]

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.

[adamburns]

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.

[kimchinn]

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.

[Tractor]

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.

[chocolate]

There's always something new to learn whenever I watch your videos! Loving them so much.

[robb]

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.

[MrSargenti]

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.