Lemonkerdz was once a baker by profession. Now she enjoys baking at home for family and friends.
Sourdough Waffle Recipe
Yes, You Can Use Sourdough Starter Discard!
The first time I started feeding my sourdough starter I must confess I threw some of it away—and it felt horrible. I started searching for ways to use the discard. This recipe does just that, and it produces some amazing waffles you can enjoy with your family. They are light and fluffy, so eating just one isn't enough. Don't worry, this recipe makes 10 waffles.
How to Store and Reheat
If you decide to refrigerate the waffles for later on in the day, you can crisp them up simply by putting them into your toaster. If you freeze them, just take them out to defrost, and then freshen them up by putting them into the toaster prior to eating.
Preparation & Cook Time (not including leaving overnight)
|Prep time||Cook time||Ready in||Yields|
10 light fluffy waffles
For the overnight base mix:
- 1 cup (240 grams) "unfed" sourdough starter
- 1 cup (224 grams) plain yogurt or full-fat milk
- 1 cup (120 grams) all-purpose flour
- 1 tablespoon (13 grams) sugar or honey
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For the batter:
- 1 egg
- 1/4 cup (56 grams) melted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Put the unfed sourdough starter in a large bowl and add the yogurt (or full-fat milk), flour, sugar (or honey) and stir until silky smooth. Cover the bowl and leave at room temperature overnight.
- The next morning, whisk the egg and add to your mix along with the salt, vanilla extract, and melted butter and combine to a smooth silky mix. Add the baking soda and mix well. You will notice it instantly reacts with the mix.
- Preheat your waffle maker. Pour some of the batter and cook until light brown. Don't overfill your waffle maker the batter will inflate as it cooks.