Sourdough Waffles

Ha... I made waffle again! 😅I was tempted by the thought of sourdough waffles. So obviously to use my discard or unfed or fed starter to make these yummy waffles. 

The overnight batter is made in advance so there is hardly any work to do in the morning to enjoy fresh, hot waffles! Easy peasy!😉  

Well, you just need to use your sourdough starter to create a “sponge”, and sits out at room temperature overnight so the flavor can develop slowly over a period of time. It’s just a combination of sourdough starter, flour, sugar, and buttermilk that gets mixed together until it looks like a thick pancake batter.

The next morning when you wake up, just stir in eggs, baking soda, and vanilla and heat up the waffle maker! You’ll have hot, amazing waffles in no time! 

Sourdough Waffles

OVERNIGHT SPONGE:

 2 cups all-purpose flour

 2 tablespoons sugar

 2 cups buttermilk

 1 cup unfed sourdough starter/discard

BATTER( Next Day ):

All of the sponge

2 large eggs

1/4 cup butter, melted

3/4 teaspoon salt

1 teaspoon baking soda

2 teaspoons vanilla extract

INSTRUCTIONS:

1. To make the sponge, stir down the sourdough starter, which can either be room temperature or cold if you keep it in the fridge. Add 1 cup of the unfed starter discard (now is a good time to feed your remaining starter) to a large bowl with the flour, sugar, and buttermilk. It will be quite thick. Cover and let sit overnight at room temperature or up to 24 hours in the fridge.
2. The next morning, preheat your waffle maker. Add the eggs, melted butter, baking soda, vanilla, and salt to the overnight sponge, stirring until combined.
3. Pour some of the batter into a waffle press and close the lid. Cook until golden brown and cooked all the way through. Transfer to a wire rack and repeat with the remaining batter.

Recipe reference from: houseofnasheats

Happy Making!