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Sourdough Discard Waffles

Prep Time 8 hrs
Cook Time 15 mins
Total Time 8 hrs 15 mins
Courses: ,
Difficulty: Intermediate
Description

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

Ingredients
    Overnight Sponge
  • 2 cup unbleached all-purpose Flour
  • 1 cup sourdough starter unfed/discard
  • 2 tablespoons granulated sugar
  • 2 cups buttermilk
    • Next Day
  • all of the overnight sponge
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 3/4 teaspoon table salt
  • 1 teaspoon baking soda
Instructions
    To make the overnight sponge:
  1. 1

    Stir down your refrigerated starter, and remove 1 cup. Note: This is a good opportunity to feed the remainder, if necessary.

  2. 2

    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.

    3. To make the batter the next day:
  3. 3

    In a small bowl or mixing cup, beat together the eggs, and oil or butter.

  4. 4

    Add to the overnight sponge, stirring just to combine.

  5. 5

    Add the salt and baking soda, stirring to combine. The batter will expand and may bubble a bit.

    6. To make waffles:
  6. 6

    Pour the batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.

  7. 7

    Repeat with the remaining batter. Serve waffles immediately or hold in a warm oven until ready to serve.

    8. Storage instructions: Store any leftovers in the refrigerator for a day or two; freeze for longer storage.
Read it online: https://brinnerbites.com/recipe/sourdough-discard-waffles/
Dan Horne
Retired Chef

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.