Sourdough Discard Waffles
★★★★★
PREP TIME
5 minutes
COOK TIME
25 minutes
SERVES
4
Ingredients
460 grams
(2 cups) lowfat buttermilk
113 grams
(1/2 cup or 1 stick) butter, melted and cooled
100 grams
(1/2 cup, stirred down) ripe sourdough starter
2
large eggs
55 grams
water, used to thin the batter if needed
250 grams
all-purpose flour
14 grams
(2 teaspoons) sugar
5 grams
(1 teaspoon) sea salt
3 grams
(1/2 teaspoon) baking soda
Instructions
- In a large mixing bowl, add the flour, sugar (if making a savory waffle, omit this), sea salt, and baking soda. Whisk everything together.
- In a medium mixing bowl, add the buttermilk, melted and cooled butter, sourdough starter, and the eggs. Whisk everything together until homogenous.
- Preheat your waffle iron or waffle maker. If using a cast iron or aluminum waffle maker, be sure to lightly grease it with oil to ensure the waffles do not stick.
- Pour the wet ingredients into the bowl with the dry ingredients and whisk everything together until only a few small lumps remain (it’s OK if the mixture isn’t completely smooth). Use some of the reserved water to thin the batter if necessary; if you maintain a liquid starter you might not need any of the water. However, if you maintain a stiff starter or your flour is especially “thirsty,” add some water, a little at a time while mixing until the batter loosens up. In the end, it should pour from a spoon but not be runny or soupy, somewhere around loose honey rather than cold milk.
- Cook the batter in your hot waffle iron until done to your liking.
