He is my sourdough starter. Each week I need to feed him to make sure he is happy and healthy. Each week he grows by half a cup. Each week I have to throw away half a cup of sourdough starter. So sad. Last week I tried making waffles with the extra sour dough starter. They were yummy! I thought I would share this recipe. By the way Carl was happy that I wasn’t wasting any of the starter.
The day before you make your waffles you will need to activate your sourdough starter. I keep Carl in the fridge and feed him every week. I alternate between rye flour and white flour. Pour about 1/4 cup of sourdough starter in a bowl.
Add 1/4 cup water and 1/4 white flour.
Stir well and cover with plastic wrap. Let this sit in room temperature for about 3 hours.
This is what the starter looks like after the second feeding. There will be more bubbles that the first time.
After you have feed the starter 3 times put it in the fridge overnight so you will have the mixture ready for the morning. This is what my starter looked like in the morning. There can be some whitish liquid. This is just the alcohol coming out of the starter.
You are now ready to make your waffles. Add two tablespoons of white sugar, one egg, 2 teaspoons of cinnamon and a dash of milk. Mix well and begin to heat up your waffle iron.
The first time I made these waffles I didn’t grease my waffle iron. They stuck to the machine and it was a pain to clean. This time I used Pam butter flavored spray. Be generous with the spray. Preheat the waffle iron to medium high. I used 4-5 on my waffle maker.
Once out of the machine, the waffles are nice and fluffy. They are crispy and light. If you are making a whole bunch place them on a baking sheet in a 300 degree oven to keep them warm and crispy. These waffles were sweet enough on their own but tasted great with syrup and jam. Enjoy!
- 1/4 cup sourdough starter
- 2 tbsp white sugar
- 3/4 cup flour
- 3/4 filtered water
- 1 egg
- Pam butter flavored spray
Take out your sourdough starter. Measure out 1/4 cup into a bowl. Add to this 1/4 flour and 1/4 water. Stir and let sit for 3-4 hours. Repeat this three times. You will have about 2 cups of starter. Store your sourdough in the fridge overnight. The next morning add, 1 egg and 2 tbsp of sugar and 2 tsp of cinnamon. If the starter is a little thick add a dash of milk.
Preheat your waffle maker to the medium setting. On mine it was set at 5. Spray your waffle maker with an oil spray. Be liberal. The dough gets really sticky. Pour about 1/4 cup for each waffle and toast until brown. You will get nice crispy, fluffy waffles. They are delicious if you serve them with jam or syrup.
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