Sourdough Waffles

I’ve been making sourdough for a few months now. It has pretty much changed my life.  With a little planning (feeding and rising overnight), I have a fresh loaf of this fermented goodness.  

In feeding my sourdough starter every day, I need to discard part of the starter.  Sometimes I feed it to the chickens (who go crazy for it) and sometimes I use the discard in baking. Let me just say that sourdough discard makes the best waffles ever! I like this recipe because I don’t need to let the batter rise overnight. Keep in mind that if you need to double the recipe, you will want to feed your starter and not discard for a couple days to have 2 cups.

Sourdough Waffles

  • Servings: 4
  • Difficulty: easy
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INGREDIENTS:
1 1/4 cup flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup discarded sourdough starter (unfed)
1/4 cup grape seed oil (or whatever oil you have ie, sunflower, coconut)
3/4 cup milk

  1. Preheat waffle iron.
  2. In a large bowl, mix together the dry ingredients.
  3. In another bowl, beat the egg and then mix in the sourdough starter, oil and milk.
  4. Combine the wet ingredients to the dry ingredients and stir until combined. Sometimes I will need to add a little more milk to get the right consistency.
  5. Pour the batter on the waffle iron and cook until golden brown.  

    Notes: Store leftovers and pop in the toaster to refresh.

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