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.
1 1/4 cup flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup discarded sourdough starter (unfed)
1/4 cup grape seed oil (or whatever oil you have ie, sunflower, coconut)
3/4 cup milk
- Preheat waffle iron.
- In a large bowl, mix together the dry ingredients.
- In another bowl, beat the egg and then mix in the sourdough starter, oil and milk.
- 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.
- Pour the batter on the waffle iron and cook until golden brown.
Notes: Store leftovers and pop in the toaster to refresh.