Name: Sourdough Discard Waffles
Prep time: 8 h
Cook time: 15 min
Total time: 8 h 15 min
Ingredients: 2 cup unbleached all-purpose Flour; 1 cup sourdough starter unfed/discard; 2 tablespoons granulated sugar; 2 cups buttermilk; all of the overnight sponge; 2 large eggs; 1/4 cup vegetable oil; 3/4 teaspoon table salt; 1 teaspoon baking soda

Sourdough Discard Waffles

Golden-brown sourdough waffles, infused with the tangy flavor of a well-fed starter, offer a delightful contrast of crispy exterior and airy, slightly chewy interior

Courses: Breakfast, Breakfast for Dinner

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Prep Time 8 hrs Cook Time 15 mins Total Time 8 hrs 15 mins Difficulty: Intermediate

Instructions

Video

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 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.

To make the batter the next day:

In a small bowl or mixing cup, beat together the eggs, and oil or butter.
Add to the overnight sponge, stirring just to combine.
Add the salt and baking soda, stirring to combine. The batter will expand and may bubble a bit.

To make waffles:

Pour the batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
Repeat with the remaining batter. Serve waffles immediately or hold in a warm oven until ready to serve.

Sourdough Discard Waffles