Excel recipe spread sheet can be found here: https://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: https://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: https://gum.co/cJaWz
• Video 1 | F is for Flavor -    • F is for Flavor | Culinary Boot Camp ...  
• Video 2 | S is for Sauce -    • S is for Sauce | Culinary Boot Camp D...  
• Video 3 | T is for Technique -    • T is for Technique | Culinary Boot Ca...  

BREAD BAKING

Listen to Episodes 18 - 22 of the Stella Culinary School Podcast found here: https://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 Sourdough Starter - Vid...  
• How to Convert Any Recipe to Sourdough -    • Converting Any Bread Recipe to Sourdough  
• Understanding the Baker’s Percentage -    • What is the Baker's Percentage  
• Brioche Hamburger Buns -    • Hamburger Brioche Bun Recipe