Light and fluffy waffles, a delicious overnight sourdough starter recipe.
The Night Before
241 g Plain Flour
2 tbsp Sugar
454 g Buttermilk (2 cups milk, 2 tbsp vinegar)
227 g Sourdough Starter
Batter
Your overnight sponge (above)
2 Eggs (or 2tbsp flax, 6 tbsp warm water)
50 g oil or butter
¾ tsp Salt
1 tsp Baking Soda
The Night Before
1
Combine sponge ingredients, and leave on the bench overnight to ferment
Batter
2
When ready to make the waffles, add remaining batter ingredients to the sponge, whisking to combine. Ladle into waffle iron, and be patient, letting the waffles become golden brown before removing.
Ingredients
The Night Before
241 g Plain Flour
2 tbsp Sugar
454 g Buttermilk (2 cups milk, 2 tbsp vinegar)
227 g Sourdough Starter
Batter
Your overnight sponge (above)
2 Eggs (or 2tbsp flax, 6 tbsp warm water)
50 g oil or butter
¾ tsp Salt
1 tsp Baking Soda
Directions
The Night Before
1
Combine sponge ingredients, and leave on the bench overnight to ferment
Batter
2
When ready to make the waffles, add remaining batter ingredients to the sponge, whisking to combine. Ladle into waffle iron, and be patient, letting the waffles become golden brown before removing.