So I made Sourdough Waffles to go with yesterday's fresh syrup. When my starter needs to be used and I don't have time to make bread, these waffles are my answer. Set it up the night before, stir in a few ingredients the next morning, and you have the best breakfast ever. They're crisp on the outside, light, fluffy and moist on the inside with a mild sourdough tang. Cook up the whole batch and throw any leftovers in the freezer. They're just as good toasted on a busy morning.
You just have to drag out the old waffle iron and give these a try. Once you've tasted them you'll want to make them over and over again.
Back in 2001 I ordered some sourdough starter from King Arthur Flour and it came with a recipe. I've tweaked and adjusted it over the years and it continues to be our family favorite, with or without the blueberries.
The night before sponge:
In a large mixing bowl, stir together the above ingredients. Cover and let rest at room temperature overnight.
The next morning, while the waffle iron is pre-heating, make the batter
- All of the overnight sponge
- 2 large eggs
- 1/4 cup vegetable oil
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup fresh or frozen blueberries