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Prep time
8 hours 20 minutes
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Cook time
20 minutes
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Makes
4 Waffles
Author Notes
This recipe is great for all of the sourdough fans out there who are feeding their starters daily and are tired of throwing away all of the discard. This recipe utilizes 1/2 cup of sourdough starter discard, that can be collected throughout the week and stored in a sealed container in the refrigerator until ready to use. I use a 100% hyrdration starter that is (usually) fed dark rye flour, but this recipe will work with any starter.
The starter is mostly there to provide some sour flavor instead of accounting for a lot of lift in the dough. Most of the lift comes from a reaction between the buttermilk and baking soda immediately before cooking, although you should see some lift in volume during the rest. Plan overnight for this recipe - it needs time to ferment and impart that sour flavor!
These keep well in the refrigerator for a couple of days, or in the freezer. Great for meal prep! In addition, I usually make these waffles on the smaller side - they are very filling!
Enjoy! —Claire Aucella
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Ingredients
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1/2 cup
Sourdough Starter Discard
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1 cup
Whole Wheat Flour
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1 tablespoon
Sugar
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1 cup
Buttermilk
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1
Egg
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2 tablespoons
Butter (melted)
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3/4 teaspoon
Salt
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1 teaspoon
Baking Soda
Directions
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Combine the starter, flour, sugar, and buttermilk into a medium sized bowl. Cover and let rest overnight. Dough will hydrate overnight and gain some volume, but not a lot of bubbles will form at this stage.
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Melt the butter and allow to cool slightly before adding the egg. Mix the butter and egg together and add to the rested overnight dough.
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Add the salt and the baking soda to the rested overnight dough, and stir to combine all ingredients thoroughly. The dough should begin to form visible bubbles as the baking soda reacts with the acid in the dough from both the sourdough starter and the buttermilk that was added.
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Preheat waffle iron and grease lightly with melted butter. Spoon the waffle batter into the waffle iron and cook based on the typical cook-times associated with your waffle iron.
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Remove the waffles from waffle iron when fully cooked. Serve immediately or keep warm in an oven set at 250F while more waffles are being made.
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