Sourdough Waffle Recipe

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4.69 from 38 reviews

Eileen Gray

Start making Whole Grain Sourdough Waffles the night before and have hot fresh waffles for breakfast.

Prep Time12

Bake Time20

Total Time12 20

Servings:12 waffles

Ingredients

Overnight Sponge

8 oz unfed sourdough starter (1 cup, 100% hydration)
5 oz unbleached All-Purpose Flour (1 cup, see note)
2 ½ oz whole wheat flour (½ cup)
2 ½ oz rye flour (½ cup)
2 oz granulated sugar (¼ cup)
16 oz buttermilk (2 cups)

Batter

Sponge
3 oz unsalted butter (melted)
2 large eggs (room temperature)
1 teaspoon table salt
1 teaspoon baking soda

Instructions

In a large mixing bowl, combine 8 oz unfed sourdough starter, 5 oz unbleached All-Purpose Flour, 2 ½ oz whole wheat flour, 2 ½ oz rye flour, 2 oz granulated sugar and 16 oz buttermilk. Cover with plastic wrap and leave at room temperature overnight.

In the morning:

Preheat the waffle iron. Preheat the oven if you want to hold the waffles before serving.
Melt 3 oz unsalted butter in a small microwave safe measuring cup or bowl. Whisk 2 large eggs into the slightly warm butter. Add the butter mixture to the sponge. Sprinkle 1 teaspoon table salt and 1 teaspoon baking soda over the batter.
Mix until the baking soda and salt are completely dispersed in the batter. Once the baking soda is added you should use the batter immediately.
Make the waffles according to the waffle iron manufacturer's instructions. Serve waffles immediately or hold in a 200 °F warm oven till ready to serve.

Notes

The starter should be "un-fed" when you mix the sponge. If you keep your starter in the refrigerator just take it out and mix the sponge. If you keep it out at all times, use the starter before the normal feeding.

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

For a white waffle batter you can use 2 cups of all purpose flour in place of the 3 mixed flours. Or you can use 1 cup of the white and a cup of either the rye or whole wheat flour.

Nutrition