Sourdough Waffles
Great way to make use of excess starter.
Servings: 4 round waffles
Ingredients
Overnight sponge
- 120 grams unfed sourdough starter
- 120 grams unbleached flour can do 50% Whole Wheat
- 14 grams sugar
- 225 grams buttermilk
waffle batter
- 1 large egg beaten
- 25 grams butter melted
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
The night before:
- To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup. Note: This is a good opportunity to feed the remainder, if necessary.
- In a large mixing bowl, stir together the 1 cup unfed starter, flour, sugar, and buttermilk. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
The next morning:
- In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge. Add the salt and baking soda, stirring to combine. The batter will bubble.
- Coat a 6 inch round waffle iron with cooking spray and heat. Pour ⅔ cup measures of batter onto a heated iron and bake until steam stops escaping from sides. Should make about 4 waffles