This recipe comes from the popular BreadTopia site. This has been my go to recipe for waffles since I started keeping sourdough starter. These days I make it with about 50% whole wheat flour.
The night before:
1 cup – 225g Milk
1 Stick – 113g Unsalted Butter
allow to cool to room temp then add:
225g Starter – my starter was 100% hydration
1 tsp. sea salt
1 T – 14g Brown sugar
6 oz – 170g All Purpose Flour (Sub up to half with whole wheat)
Mix – Thick Batter – Cover – 8 – 14 Hours
Pre-heat waffle iron 10 – 15 minutes
Uncover batter whisk in 2 large eggs and 1/4 tsp. baking soda
3- 5 minutes in iron or longer for darker waffles.
Top with whipped cream, fresh berries, cut fruit and maple syrup.
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