Sourdough Starter Waffles
This is an easy way to whip up some sourdough waffles, using either stiff starter or liquid starter
Scaled Ingredients
- Stiff Starter:
- 53 g sourdough starter, stiff
- 41 g milk, whole
- Liquid Starter (100% Hydration):
- 69 g sourdough starter, liquid
- 25 g milk, whole
- Remaining Ingredients (both options):
- 1.5 g baking powder
- 0.3 g sea salt
- 25 g egg, whole (2 eggs, beaten)
- 1.5 g extract, vanilla
- 7 g butter (melted (or olive oil))
Portions
Scale by
Directions
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Preheat your waffle maker or waffle iron.
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Whip eggs, then add liquid ingredients (including sourdough starter) and mix with danish dough whisk. If using stiff starter, it'll take a little longer to hydrate and convert into a waffle batter, so be aware.
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In a separate bowl, mill the flour, and mix together with dry ingredients using a whisk or a fork.
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Mix together the wet and dry ingredients.
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Follow your waffle maker directions, and let cool on a wire rack to maintain crispness or serve immediately.
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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. Download PDF