Belgian Waffles

Ingredients
A

4 cups levain

2 tsp poolish

2 cups full cream milk

1/2 cup melted butter

6 egg yolks

B

1 1/4 cups all purpose flour

1 1/4 cups pastry flour

2/3 cups cornstarch

5tsp sugar

1tsp salt

C

egg whites

2tsp sugar

3tsp vanilla essence

1. Place levain and poolish into a large bowl. Warm up milk over low heat until just warm, before it bubbles. Pour over leaven/poolish and stir to mix.

2. Sift flours and cornstarch into a separate bowl. Add sugar and salt.

3. Add melted butter and egg yolks to milk mix, and gradually adding all of B. Cover and leave it to rise for about 3-5 hours in a warm place. Longer fermentation periods give you a stronger, more sour tinge to the batter.

4. At the very last moment before you make the waffles, whisk C together until medium peaks form. Stir the vanilla essence into the batter, then fold in the whisked egg whites.

5. Heat up the waffle maker, and brush with melted butter. Ladle the batter into the maker and cook till golden brown. Follow your waffle maker's instructions for cooking time.

6. Serve with jam, ice cream, honey, butter, or even turn it into a sandwich!