sourdough waffles

Sourdough waffles are pretty much the best waffles ever. That full flavor with a touch of delightful sourness balanced by malty goodness, toothy yet yielding interior, crunchy exterior...these things can not be attained through speedy mechanized means.Yes, they require some work and some time, but...your patience will be rewarded. Best served warm with whipped cream, caramelized bananas, or macerated berries. This recipe first appeared in Season 1 of Good Eats: The Return.

Sourdough Waffles

all-purpose, unbleached flour

filtered water,

discarded Sourdough Starter (unfed)

milk

unbleached, all-purpose flour

egg,

unsalted butter,

sugar

salt

cream of tartar

To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).

For daily feeding: Peel back any crust that may have formed and transfer 20 percent of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.

Repeat step 2 every 24 hours for 5 days. By then, the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The waffles are to be made with the discarded percentage of starter.

For Daily Feeding

Combine the starter, milk, and flour in a medium bowl and cover with plastic wrap. Rest for 8 hours at room temperature, until the batter is light, full of bubbles, and roughly doubled in size. (If you'd like to make these for breakfast, you can refrigerate the batter overnight after this 8-hour rest.)

Stir the egg yolk, butter, sugar and salt into the starter mixture until just combined and set aside.

Beat the egg white and cream of tartar with a hand mixer on high until stiff peaks form, 1 to 2 minutes, then fold the egg white into the batter using as few folds as possible to keep it from deflating (see Cook's Note). Rest the batter at room temperature for 20 minutes.

Heat a Belgian waffle iron on medium heat. When hot, lightly coat both plates with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations and cook until crisp and golden brown. Serve immediately or cool on a rack and wrap in plastic wrap followed by foil and freeze for up to 3 months.

These fluffy-crisp Sourdough Waffles have the most amazing flavor and texture and are made with your sourdough discard so nothing goes to waste! The overnight batter is made in advance so there is hardly any work to do in the morning to enjoy fresh, hot waffles!

all-purpose flour

Tablespoons sugar

buttermilk

unfed sourdough starter/discard

All of the sponge

eggs

butter (melted)

baking soda

vanilla extract

To make the sponge, stir down the sourdough starter, which can either be room temperature or cold if you keep it in the fridge. Add 1 cup of the unfed starter discard (now is a good time to feed your remaining starter) to a large bowl with the flour, sugar, and buttermilk. It will be quite thick. Cover and let sit overnight at room temperature or up to 24 hours in the fridge.

The next morning, preheat your waffle maker. Add the eggs, melted butter, baking soda, vanilla, and salt to the overnight sponge, stirring until combined.

Pour some of the batter into a waffle press and close the lid. Cook until golden brown and cooked all the way through. Transfer to a wire rack and keep warm in a 225 degree F oven while you repeat with the remaining batter until ready to serve.

Crunchy and golden on the outside, soft and fluffy in the middle, these easy sourdough waffles are the perfect classic breakfast dish when you have a sourdough starter on hand!

Easy Sourdough Waffle Recipe

sourdough starter

Waffle toppings, such as syrup, butter, jam, or fresh berries

In a medium mixing bowl, add the sourdough starter, milk, oil, sugar, and eggs. Mix well to fully incorporate all of the ingredients together. 

Add the flour and baking soda, and stir until combined. Adjust the flour or milk as needed to get the right consistency. It should be as thick as a traditional waffle or pancake batter, and your starter will play a role in the consistency. 

Pour the batter into your waffle iron according to the manufacturer's directions.

When the waffle is done cooking, carefully place it on a wire rack to cool, taking care not to stack the waffles on top of each other. Repeat with remaining batter.

Serve waffles hot with your favorite topping, such as buttermilk syrup, fruit, or whipped cream.

Just made these yummy waffles! I used discard and they turned out delicious!

Just made these with my kefir sourdough starter. DEE-lish! I used 1/2 cup all purpose flour + 1/4 cup whole wheat + 1/4 cup oat flour (same as in my starter). They were very fluffy &amp; soft and SOOOO good! I can't wait to try them with bananas or strawberries mixed in!
The ONLY things I would change: possibly a LITTLE more sweetener, because they were borderline-a-little-too-savory-almost-brackish, and possibly 1 Tbsp of fat (I only had olive oil, but I think melted butter would make a better flavor). Best of all, I got 12 waffles out of my maker, so I have twice as many (yay for the freezer)! Can't wait to make fresh ones for my husband tomorrow!

They were yummy!! I loved how chewy they were!  I added a slash of vanilla and it was wonderful!

These were so good and so easy to make. Thank you!

Quick, easy and delicious! I’m new to SD and this was the first recipe I made with SD discard. Excellent choice because these are good! I also loved the tip of setting them on a wire rack after making so they don’t get soggy.

Used wheat flour but had a really poor outcome :(

<span>Served with Pinyon Pine syrup and baked in a cast iron waffle iron...... super quick, easy and tasty!  Thanks!</span>

I have been making these for a year.  EVERY time I feed my starter after it has been in the 'fridge, I make a batch.  I use veggie oil rather than butter, but otherwise don't change a thing.  The discard really does change the texture of the dough, but no matter how thick or thin, they cook up beautifully.  I have used milk, cream and half'n'half; anything works as this recipe is SO forgiving.  Just wondering if anyone has tried making them chocolate?  My neighbors have put in a request...

Make light and fluffy sourdough pancakes and sourdough waffles with one simple recipe. It&#39;s the perfect recipe for using your sourdough starter discard! (This recipe makes up to 12 pancakes OR 4 large waffles.)

Sourdough Waffles or Pancakes

sourdough starter discard (stirred down)

buttermilk (or milk)

white sugar (or honey)

eggs (lightly beaten)

baking powder

fine sea salt

Add all of the ingredients to a large bowl and mix until well combined. Allow the batter to rest for 20 minutes at room temperature while the griddle or waffle iron is preheating.

To cook the batter the same day

In a large mixing bowl, whisk together the sourdough starter, buttermilk, honey, vanilla extract, melted butter and flour until well combined. Cover the bowl and let rest on a counter top at room temperature overnight or up to 12 hours.

When you are ready to cook, add the eggs, baking soda, baking powder and salt to the batter, stir and cover the bowl. Let the batter rest 20 minutes while the griddle or waffle iron is preheating.

To ferment batter overnight

Preheat a griddle until it&#39;s smoking hot. Lightly grease the griddle and pour 1/4 cup of batter in a round shape on the griddle. Cook until the bottom is golden brown and bubbles are covering the top of the pancake. Flip and cook until the pancake is cooked through and golden brown on each side, about 3 minutes per side. This recipe makes about 12 pancakes.

Sourdough Pancake instructions

Preheat waffle iron and lightly grease with cooking oil spray. Pour 3/4 cup of batter into the center of the iron, gently spread the batter and cook until the waffle is golden brown or according to manufacturers directions. ( 3-6 minutes) This recipe makes 4 standard-sized waffles.

Sourdough Waffles instructions

https://content.jwplatform.com/videos/6AqeiZ2b.mp4

This overnight recipe for sourdough pancakes can be used to make sourdough waffles too! It's so quick and easy to put together using your sourdough starter discard. We test all of our recipes with quality flour for the best fluffy buttermilk pancakes and waffles!

Sourdough Pancakes and Waffles

Ever wonder what to do with all the sourdough discard leftover from feeding your starter? Look no further than this chicken and waffles recipe. Simply add a little bit of discard to your batter for a delicious brunch with a unique twist.

Fried Chicken And Sourdough Waffles Recipe by Tasty

boneless, skinless chicken thighs

kosher salt,

black pepper,

buttermilk, (or 1 cup milk + 1 tablespoon lemon juice)

canola oil, for frying

all purpose flour

onion powder

garlic powder

buttermilk, (or ½ cup milk + 1½ teaspoons lemon juice)

buttermilk, (or ¾ cup milk + 2 teaspoons lemon juice)

sourdough bread, https://tasty.co/recipe/sourdough-startersourdough starter discard

unsalted butter

maple syrup,

sauce,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour the buttermilk into the bag and seal to close. Marinate the chicken in the refrigerator for 30 minutes.

Fry the chicken: Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet. Preheat the oven to 250°F (120°C).

In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk, a little bit at a time, and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.

Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining chicken.

Working 2 pieces at a time, fry the chicken in the hot oil until golden brown and the internal temperature reaches 165°F (75°C), 5–7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on a paper towel-lined baking sheet. Season with salt. Keep warm in the oven while you make the waffles.

Make the waffles: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In a medium bowl, whisk together the eggs, buttermilk, sourdough discard, and melted butter. Whisk the wet ingredients into the dry ingredients until fully combined.

Add ½ cup (55 G) of waffle batter to the center of the preheated waffle iron. Cook until the waffle is golden brown and cooked through, 4–6 minutes. Transfer waffle to plate, spread 1 tablespoon of butter on top, then repeat with the remaining batter.

To serve, add 1 waffle to each plate. Top with a piece of chicken and drizzle with maple syrup and hot sauce, if using.

https://vid.tasty.co/output/166748/landscape_480/1588869807

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Sourdough Waffles

Easy Sourdough Waffle Recipe

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