Eightyrecipes
Sourdough Discard Waffles
Crisp, golden waffles made with a full cup of sourdough starter, lifted by baking soda rather than yeast so there is no resting time at all.
Ingredients
- 1 cup sourdough starter or discard 240 g, discard for more tang
- 1 3/4 cups milk 420 ml
- 2 large eggs room temperature
- 4 tablespoons unsalted butter 56 g, melted and slightly cooled
- 2 tablespoons sugar optional, but it helps the browning
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 250 g
- 1 teaspoon baking soda not baking powder
- 1/2 teaspoon fine sea salt
Instructions
- Preheat the waffle iron according to the manufacturer's instructions. Lightly grease it if needed.
- In a large bowl, whisk together the sourdough starter, milk, eggs, melted butter, sugar and vanilla extract until smooth.
- Sprinkle the flour, baking soda and salt over the wet mixture.
- Gently stir until just combined. Do not overmix; the batter should be slightly thick but pourable.
- Let the batter rest for about five minutes while the iron finishes heating.
- Pour the batter into the preheated waffle iron according to your waffle maker's capacity.
- Cook until deeply golden and crisp on the outside, about 4 to 5 minutes.
- Carefully remove and place on a wire rack to keep them crisp while cooking the remaining waffles.
Notes
Nutrition values are an estimate. Use baking soda rather than baking powder, since it is the reaction between the soda and the acid in the starter that gives these their lift. Rest cooked waffles on a wire rack instead of stacking them, as stacking traps steam and softens the crust.
Nutrition
Nutrition is an estimate, calculated automatically.
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