Sourdough Belgian Waffles

We blog about this recipe here.

Sourdough Belgian Waffles

  • Servings: makes four 7 inch waffles
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For help with your sourdough starter we recommend you check out the guide to sourdough baking on the KingArthurBaking website.  This sourdough waffle recipe is adapted slightly from Sam Sifton and the NYTimes.

for the sponge – done the night before:

  • 1 cup/240 grams sourdough starter “unfed” (i.e., it’s been a day or so since you fed it)
  • 1 cup/224 grams buttermilk
  • 1 cup/120 grams all-purpose flour
  • 1 tablespoon/about 13 grams light brown sugar

for the batter:

  • 1  egg
  • 1/4 c melted  butter 
  • 1/2 tsp vanilla
  • 1/2 tsp Diamond kosher salt
  • 1 tsp baking soda

Note: this recipe assumes you have live and active sourdough starter available.  It will not work without an active starter.  Also, our recipe includes both grams and cups, but we recommend weighing ingredients by grams with a kitchen scale to be more precise.

The night before making the waffles, prepare the sponge.  Put the sourdough starter in a large bowl and add the buttermilk, flour and sugar, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.

In the morning, the sponge should be light and bubbly looking, and increased in volume. When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the mixture to the sponge. Add the salt and the baking soda to the batter and mix to combine.

Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

 

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