About Luke
It’s hard to say how long I’ve been baking but it’s been most of my life (1998, give or take?). My sweet tooth carried me to working in kitchens for about 10 years where I made lots of pizza at a few different chains. Eventually, I stepped away from the restaurant world to go back to school, Billy Madison style. I didn’t actually start playing around in the world of sourdough until 2018, and the experience has taught me a lot. I’m still learning every day, and always happy to share tips and tricks to the sourdough curious!
When I’m not in the waffle lab, I like to knit, play games (both video and tabletop, please and thank you), and watch horror movies.
The Process
I start with a healthy piece of my sourdough starter, Sticky Vicky Velcro, and feed her flour and water early in the morning on bake days. This activates the natural yeast that makes her nice and bubbly and ready to become waffles! After she’s had time to grow, I mix in the remaining ingredients and get to baking. I let the waffles cool completely to room temperature to lock in that signature texture that I’ve grown to love. The cooling process is also super important to let moisture escape so no ice crystals form when you freeze them at home. When they’re cooled, I wrap them in freezer paper to keep them insulated, and then pop them in a box with all the info you need to live your best waffley dreams!
Waffle Delivery
Saturday Morning Cartoons
Preorder Window: Tuesday, Wednesday, and Thursday
Delivery Window: Saturday from 6-9 AM
Waffle Pickup
Waffle Wednesday
Preorder Window: Friday, Saturday, Sunday, and Monday
Pickup Window: I will be at the Madison Public Market from 4-7pm on Wednesday evenings in November and December.
Questions?
Check out the FAQ page! If your question isn’t there, send it on over to waffledaddymadison@gmail.com.