Erics Sourdough Waffles Recipes

Steps:

• 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, about 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.
• 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% 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.

Steps:

• In the evening
• Measure out the liquid ingredients into a medium mixing bowl
• Stir in the sourdough starter
• Whisk in the flour
• Cover bowl and let sit at room temp overnight
• In the morning
• Whisk in the salt and baking soda.
• Make waffles, pancakes. Enjoy.
• Notes:
• There are numerous easy ways of altering this recipe to suit your needs and desires.
• Make it vegan by using any kind of nut or soy milk. Could go all water if you want.
• Between the starter and baking soda, there's plenty of leavening action but I won't try to stop you if you want to whisk an egg into the batter in the morning.
• I use einkorn flour in the video (and in real life most of the time) but find any softer, lower gluten flour works especially well. Sonora wheat or soft white wheat are good options.
• Different types of flour can have markedly different moisture absorption properties. For example, substituting the same weight of Sonora wheat flour for einkorn in the above recipe required 150 grams each of milk and water to achieve a comparable batter consistency.
• A runnier batter makes a lighter waffle. For a heartier waffle, reduce the liquid and/or increase the flour to suit.
• Waffles freeze extremely well. Maybe a bit like left over pizza, sometimes toasted frozen waffles seem like an improvement the second time around. Bake the left over batter at a lower than normal waffle iron setting and let the toaster finish them off.

Steps:

• Combine sourdough starter and yogurt in a bowl the night before you plan to cook the waffles. Stir while pouring in flour and brown sugar. Mix until well combined. Cover batter and let rest in the fridge, 8 hours to overnight.
• Preheat a waffle iron according to manufacturer's instructions.
• Beat egg in a large bowl when you're ready to make the waffles. Add melted butter and vanilla extract. Mix in baking soda and salt. Add the sourdough starter mixture and stir until batter is well combined.
• Pour batter into waffle iron and cook until golden brown, about 3 minutes per waffle.

Steps:

• Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
• Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
• Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.

Steps:

• 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.
• 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 rested 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.