Extra sourdough starter? Do not discard it, use to make these super easy light and crispy waffles!
My sourdough starter is really taking off…and it is so much fun seeing all the growth and the yeast smell mixed with the sour of the lactobacillus…what a fun thing to culture.
I got to a point that I can literally feed my sourdough starter only twice a month…even so, when this time comes, and I do not need to bake bread I feel so bad having to discard the extra starter, so I searched and searched to see what I could make with it…the choices are endless…so this week I decided to try the sourdough waffle. It is indeed super easy in spite of the need to have some preparation a day before you can serve the waffles, so planning is needed. This recipe was basically originated from here with minor adjustment. By the way, when making waffle, I usually like them very crispy, therefore I like to use less batter on the waffle iron.
I served these waffles with dulce de leche…the combination of the gooey dulce de leche with the light and crispy waffles with a hint of tanginess were just delightful.
100g sourdough discard
50g all-purpose flour
4 tablespoons melted butter
2 tablespoons sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 eggs, lightly beaten
½ teaspoon baking soda
Combine the sourdough starter, water, and flour in a medium bowl. Cover and leave at room temperature on the counter top overnight.
In the morning, when ready, whisk together the eggs, melted butter, sugar, salt, vanilla, and the baking soda together.
Fold gently the egg mixture into the sourdough.
Preheat and grease a waffle iron. Pour approximately ⅓ cup of the waffle batter into the center of the iron. Close and bake until golden brown, by following the instructions of your waffle iron.
Serve warm with syrup or anything you like.
I hope you enjoy this simple recipe of making waffles using sourdough starter, for more recipes using waffle iron you might want to take a look at the following recipes…
Did you know that sourdough dough is fermented by a combination of wild yeast and lactobacillus? Lactobacillus is the bacillus used to produce yogurt, sauerkraut, cheese and other fermented food products.