I hate throwing away sourdough starter when I feed mine. It always feels like a waste.
These waffles are fantastically crisp on the outside, chewy on the inside, and not too sour. They go well with honey and fresh fruit, or syrup and powdered sugar. best of all, these waffles from my belgian waffle iron freeze incredibly well. If you want to make extra, just freeze them and toast them the next morning for delicious, homemade eggo waffles.
- 1/2 cup sourdough starter, unfed, from refrigerator
- 1 cup flour
- 1 cup buttermilk
- 1 Tbsp sugar
- 1 egg
- 2 Tbsp melted butter
- 1/2 tsp baking soda
- The night before, mix starter, flour, sugar and milk in a bowl. Cover and let sit at room temperature overnight
- The next morning, add egg, butter and baking soda. Mixture should bubble slightly
- Make waffles according to waffle iron directions
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