Perfect Sourdough Waffles

Ingredienser

This is the revamped sourdough waffle recipe.

Two ways to make this. Overnight fermentation or start-to-finish same morning.

Overnight gets you a tangier waffle and half the work already done. Same-morning works fine too - some weekends don’t have a plan and that’s the point.

All-purpose flour 250g

Granulated sugar 14g

Fine sea salt 5g (1 teaspoon)

Baking soda 3g (½ teaspoon)

Buttermilk 460g, plus 50g to thin the batter if needed

Unsalted butter, melted and cooled 85g (6 tablespoons)

Ripe sourdough starter, 100% hydration (may use discard) 100g

Eggs, at room temperature 108g (2 medium)

Instruktioner

Morning-of Waffles

1. Preheat a waffle iron according to the manufacturer’s instructions.

2. In a large bowl, whisk together the flour, sugar, salt, and baking soda. In a separate medium bowl, whisk together 460g of the buttermilk, the melted butter, sourdough starter, and eggs.

3. Pour the buttermilk mixture into the flour mixture and whisk until only a few small clumps remain (it’s okay if the mixture isn’t completely smooth). If necessary, use some of the remaining 50g of buttermilk to loosen the batter until it can slowly pour from a spoon.

4. Cook in the hot waffle iron until done to your liking.

Overnight Waffles

1. The night before, in a large bowl, combine the 460g buttermilk and the melted butter. Add the sourdough starter and mix thoroughly (use a whisk if needed). Sprinkle the sugar over the top and add the flour, a little at a time, while whisking to incorporate. If necessary, use some of the remaining 50g of buttermilk to loosen the batter until it can slowly pour from a spoon. Cover and let sit at room temperature overnight (however, if your kitchen is warmer than 72°F/22°C, place the covered bowl in the refrigerator overnight).

2. In the morning, the batter will have risen in the bowl and show signs of strong fermentation: bubbles on top and a smell not unlike that of yogurt. Preheat a waffle iron according to the manufacturer’s instructions.

3. Sprinkle the salt and baking soda on top of the batter. Lightly beat the eggs, pour into the fermented batter, and gently stir until incorporated.

4. Cook in the hot waffle iron until done to your liking.