Overnight Sourdough Waffles
These are waffles you prepare the night before so the dough can ferment. The morning of, you finish them off and get cooking.Scaled Ingredients
- 500 g wheat berries, soft (red or white)
- 1000 g milk, whole
- 4 g sea salt (1/4 tsp)
- 200 g sourdough starter, stiff (OR liquid sourdough starter)
- Next Day Ingredients:
- 20 g baking powder
- 96 g sugar, granulated (optional)
- 20 g extract, vanilla
- 400 g egg, whole (2 eggs)
- 100 g butter (melted)
Portions
Scale by
Directions
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Mill the flour as fine as you can.
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Add flour, liquid, sea salt, starter, and ground flax if using to a bowl with room to grow. Mix well.
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Let the mixture rest overnight (covered) to fully absorb the liquid, ferment (creating leavening power), and soften the dough. It's done resting when bubbles have formed on the surface of the batter.
The Next Day:
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Preheat waffle maker.
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Add next day ingredients to the mixing bowl, and mix with a danish dough whisk.
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Add mix-ins like blueberries, chocolate chips, or diced apples and granola.
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Ladle ~ 1/4 cup of batter into each waffle well, and close the waffle iron. Let it cook until the green light illuminates.
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Open the waffle maker, and remove the waffles carefully - we don't want to scratch the non-stick surface with sharp tools.