Erics Sourdough Waffles Recipes

SOURDOUGH DISCARD WAFFLES

Steps:

• Turn on your waffle maker so it can heat up. Preheat oven to 200F and place an oven-safe plate inside. Put cooked waffles on the plate to keep warm while you're working.
• In a large bowl, combine the sourdough discard, milk, sugar, eggs and melted butter. Mix well. Make sure that your melted butter is warm, not hot before adding it to the bowl.
• In a medium bowl, combine the flour, baking powder and kosher salt. Mix briefly.
• Add dry ingredients to the wet ingredients. Stir until there are no large lumps or bits of dry batter visible.
• Spoon batter into your waffle maker. How much batter you use will depend upon the size of your waffle maker. In my regular American waffle maker, I use about 1/2 cup of batter per waffle. In my deep Belgian waffle maker, which makes thicker/larger waffles, I use about 3/4 cup of batter per waffle.
• Cook time will also depend on your waffle maker and how much batter you are cooking at once. In my American waffle maker, these are ready in about 2 minutes. In my Belgian waffle maker, they are ready in 3 minutes.
• Serve with your favorite toppings.

SOURDOUGH WAFFLES RECIPE

Steps:

• Gather the ingredients.
• Preheat your waffle iron to medium or dark and preheat your oven to 200 F.
• In a large bowl, whisk together the sourdough starter, milk, and eggs until completely incorporated.
• In another bowl, mix together the flour, baking powder, sugar, and salt.
• Add the dry ingredients to the wet. Add the melted butter and mix until just incorporated.
• Ladle onto the preheated waffle iron. Cook for approximately 4 minutes until golden brown and fragrant. Times will vary depending on your specific waffle iron.
• Keep the first waffles warm in the oven while you cook the rest of the batter. When all of the waffles are done, remove from oven and serve immediately. Store leftovers in an airtight container for up to three days and heat before serving.

ERIC'S SOURDOUGH WAFFLES

Steps:

• In the evening
• Measure out the liquid ingredients into a medium mixing bowl
• Stir in the sourdough starter
• Whisk in the flour
• Cover bowl and let sit at room temp overnight
• In the morning
• Whisk in the salt and baking soda.
• Make waffles, pancakes. Enjoy.
• Notes:
• There are numerous easy ways of altering this recipe to suit your needs and desires.
• Make it vegan by using any kind of nut or soy milk. Could go all water if you want.
• Between the starter and baking soda, there's plenty of leavening action but I won't try to stop you if you want to whisk an egg into the batter in the morning.
• I use einkorn flour in the video (and in real life most of the time) but find any softer, lower gluten flour works especially well. Sonora wheat or soft white wheat are good options.
• Different types of flour can have markedly different moisture absorption properties. For example, substituting the same weight of Sonora wheat flour for einkorn in the above recipe required 150 grams each of milk and water to achieve a comparable batter consistency.
• A runnier batter makes a lighter waffle. For a heartier waffle, reduce the liquid and/or increase the flour to suit.
• Waffles freeze extremely well. Maybe a bit like left over pizza, sometimes toasted frozen waffles seem like an improvement the second time around. Bake the left over batter at a lower than normal waffle iron setting and let the toaster finish them off.

SOURDOUGH DISCARD WAFFLES

Steps:

• Combine sourdough starter and yogurt in a bowl the night before you plan to cook the waffles. Stir while pouring in flour and brown sugar. Mix until well combined. Cover batter and let rest in the fridge, 8 hours to overnight.
• Preheat a waffle iron according to manufacturer's instructions.
• Beat egg in a large bowl when you're ready to make the waffles. Add melted butter and vanilla extract. Mix in baking soda and salt. Add the sourdough starter mixture and stir until batter is well combined.
• Pour batter into waffle iron and cook until golden brown, about 3 minutes per waffle.

SAM'S SOURDOUGH WAFFLES

Steps:

• Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
• Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
• Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.