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Crisp, feathery light, and with a delightful, mild tang, these sourdough waffles evoke memories of Goldrush days in California, when sourdough pancakes, biscuits, and bread were served to miners morning, noon, and night.
Sourdough Waffles
Overnight sponge:
2 cups Unbleached All-Purpose Flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, straight from the refrigerator (not fed)
Waffle batter:
all of the overnight sponge
2 large eggs
1/4 cup vegetable oil or melted butter
3/4 teaspoon salt
1 teaspoon baking soda
Directions:
Prep Time: 42 to 50 minutes
Total Time: 12 hrs 42 mins. to 12 hrs 50
To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
Cover and let rest at room temperature overnight.
In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
Add the salt and baking soda, stirring to combine. The batter will bubble.
Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
Used with permission: Photo and recipe. Copyright © 2009 King Arthur Flour Company, Inc. All rights reserved.
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