I made sourdough starter to celebrate Mark's coming home from the hospital in March. The first thing I made with it was sourdough bread. Once I went back to work I didn't have as much time for bread baking, so I use it to make these yummy waffles every other week. This week the starter has been in the fridge for 3 weeks because of our trip to Orange County, we'll see how it works with such a long rest period. I like that I can make the sponge the night before and just add the oil/butter, egg, salt an soda in the morning.
For the overnight sponge:
2 cups all-purpose flour
2 tbsp. sugar
2 cups buttermilk
1 cup sourdough starter, straight from the refrigerator (not fed)
2 cups all-purpose flour
2 tbsp. sugar
2 cups buttermilk
1 cup sourdough starter, straight from the refrigerator (not fed)
For the waffles:
2 large eggs
¼ cup vegetable or canola oil, or melted butter
All of the overnight sponge
¾ tsp. salt
1 tsp. baking soda
2 large eggs
¼ cup vegetable or canola oil, or melted butter
All of the overnight sponge
¾ tsp. salt
1 tsp. baking soda
Directions:
To make the overnight sponge, combine the flour, sugar, buttermilk and sourdough starter in a large mixing bowl. Mix well to blend. Cover and let rest overnight at room temperature.
To make the overnight sponge, combine the flour, sugar, buttermilk and sourdough starter in a large mixing bowl. Mix well to blend. Cover and let rest overnight at room temperature.
When you are ready to make the waffles, preheat a waffle iron according to the manufacturer’s instructions. In a small bowl or liquid measuring cup, combine the eggs and oil or butter. Add to the overnight sponge. Mix in the salt and baking soda, stirring well to combine. The batter will bubble. Pour the batter into the preheated waffle iron and bake according to the manufacturer’s instructions.
Note: I usually cut the recipe in half for the two of us, it makes about 6 waffles using 1/2 cup batter per waffle.
Printable Recipe
Source: King Arthur Flour
Printable Recipe
