This recipe creates sourdough waffles that came out perfect with the addition of sourdough discard and extra patience resting the waffle sponge overnight. The texture of the sourdough waffles are crispy on the outside and light & moist inside. Great way to start a nice weekend!
Ingredients:
Overnight waffle sponge
- 300 ml milk
- 160 grams greek yogurt
- 100 grams unsalted butter melted and cooled to room temperature (substitute part or all with avocado oil, coconut oil)
- 100 grams unfed 100 hydrated sourdough discard* from the refrigerator
- 250 grams all-purpose flour (mix in some whole wheat, grounded flaxseeds or hemp seeds)
- 10 grams brown sugar
- *20-50 ml water to adjust dough if using stiffer sourdough-discard
Next morning waffle batter
- Overnight waffle sponge
- 2 eggs separated into yolk and white
- 5 grams sea salt
- 5 grams baking soda
Steps for Sourdough Waffles:
At night:
- Add milk, yogurt, melted-toom temperature butter/oil, sugar, unfed starter into a deep bowl and mix well.
- Add flour to the mixture and combine well, if the dough is lumpy and thick add water until the dough is smooth and thin enough to scoop with a ladle.
- Cover the bowl and transfer the sponge to the refrigerator overnight. (8+ hours in the refrigerator, or 6+ hours on the kitchen counter)
Next morning:
- Take out the waffle sponge from the refrigerator and let sit on the kitchen counter to warm to room temperature.
- Meanwhile, whisk the egg whites until fluffy and set aside.
- Loosen the egg yolk and add in the salt and baking soda, mix well so there are no lumps.
- Gently mix in the fluffy egg whites, the egg yolk mixture into the waffle sponge.
Waffle batter, bubbly from the sourdough resting overnight 
Waffle batter on the waffle iron
- Pour the waffle batter into preheated waffle iron and back away!
- Move the freshly made waffles in a warm oven to keep it crispy.
- The recipe makes approximately 12 waffles.
