Sourdough Waffles

Did you think I’d forgotten about Sebastian? Did you forget about him? I wouldn’t be surprised if you had. He has hung out in my fridge, not doing much since December. Just hanging out, getting a feeding from time to time, really doing well considering I’ve ignored him.

But last week, after a good feeding, he demanded to be used, he was filling up his jar home far too much and threatening to over flow.

So, I made waffles.

Which is exactly one of the things I wanted to make with Sebastian when I started my starter. I knew from reading online that a sourdough starter didn’t just have to be baked into bread. My goal is to bake more bread with him too, but in between those loaves of bread, why not have some fun and try out my wild yeast in other ways?

Added bonus, waffles are just plain tasty, no matter what you use to make them!

The recipe requires a little forethought, you have to make your sponge the night before to sit and wake up, but prep work the night before makes for an easy waffle breakfast in the morning. Especially if you have a large pitcher to mix your sponge in, like I did. The next morning, I just added the last few ingredients, warmed up my waffle iron and poured the batter straight out of the pitcher. Easy peasy!

The waffles were delicious too! Fluffy inside, crispy outside, and with just a touch of butter and some maple syrup, a great way to start the morning.

Sourdough Waffles

Adapted from King Arthur Flour

Overnight sponge

2 cups all-purpose Flour
2 tablespoons honey
2 cups buttermilk
1 cup sourdough starter, unfed

Waffle batter

All the overnight sponge
2 large eggs
1/4 cup melted butter, cooled slightly
3/4 teaspoon salt
1 teaspoon baking soda

To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup. In a large mixing bowl, stir together the 1 cup starter, flour, honey, and buttermilk. Cover and let rest at room temperature overnight.

To make your waffle batter the next morning, beat together the eggs, and butter. Add to the overnight sponge. Add the salt and baking soda, stirring to combine. The batter will bubble slightly.

Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions. Serve waffles immediately, with your choice of toppings.

Linked to Tastetastic Thursdays and Fit and Fabulous Fridays!

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7 Responses to Sourdough Waffles

  1. Jodell Jackson says:

    Wow! I need to make this. I don’t have a sourdough starter though, so it might not be for a week or so. I love having ‘experiments’ in my fridge though. Thanks for the suggestion/recipe!

  2. Jenni says:

    Delicious looking waffles!! I love finding new ways to use my starter! In fact, haha, you should check out SourdoughSurprises.blogspot.com, a few other bloggers and I are starting a new group where we make fun non-bread things with our starters! We would love to have you join us!

  3. Ness says:

    I love that you named your starter :) Also, the waffles look great. I think there should be more waffles in the world (and, actually, Joy the Baker recently posted on how to incorporate them into lunch. Win!)

  4. Amee says:

    Lovely waffle recipe!! Thank you for sharing on Fit and Fabulous Fridays!

  5. Jodie Jackson says:

    Hey! I made them this morning. They came out great! Really tasty, thanks for the idea/recipe. But I’m having a bit of a problem with my starter. It’s like it’s just limping along. It was bubbly after the 3rd day, but now not so much, just a few bubbles. I kept feeding it and refreshed it before the split for the waffles (didn’t want to try the bread yet because I didn’t think it’d have rising power). I’m keeping it in a mason jar with the lid slightly on in my kitchen ~78 degrees. Do you think it’s just cold? Should I keep feeding it ever few days? Thanks for the suggestions!

    • Jo says:

      I had a very similar experience with my starter, using just a regular AP flour, I got some bubbles but not many. I am now feeding him this: http://www.kingarthurflour.com/shop/items/king-arthur-first-clear-flour-3-lb and the difference is AMAZING. Way more bubbles, I had him overflow the jar once even! Being higher in gluten and I think just minerals for taste has really helped my starter along. I need to give him a good feeding here soon and bake some bread again, haven’t in about a month, good news is he keeps in the fridge just fine.

  6. Jodell Jackson says:

    Excellent! Thanks for the tip. I’ll look for it at the store, and maybe in the mean time add just a dash of my extra high gluten flour that I add to ap for my baguettes. How often did you feed him when he just sat on your counter? Every other day? Thanks again!

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