Sourdough Waffles with Discard Starter
Crispy on the outside and light on the inside, these sourdough waffles are made the Belgian way with an overnight ferment. The sourdough starter brings flavour and lift, and whipped egg whites folded in just before cooking make them extra light,
Ingredients
- 360 g whole milk
- 220 g discard sourdough starter
- 220 g all-purpose flour
- 2 large eggs separated
- 1 Tbsp butter melted
- 1 Tbsp neutral oil coconut oil (melted), canola, grapeseed...
- 25 g sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
The night before (or at least 4 hours ahead):
- In a large bowl, whisk the sourdough starter into the milk until loosened and combined. Add the flour and stir until no dry flour remains and the batter is smooth. Cover the bowl and leave at room temperature for at least 4 hours, or overnight. (The batter can also be refrigerated overnight; see notes.) 360 g whole milk, 220 g discard sourdough starter, 220 g all-purpose flour
When you're ready to cook:
- Separate the eggs. Place the whites in a clean bowl and set aside. Add the yolks to the fermented batter along with the melted butter, oil, sugar, baking soda and salt, and stir to combine. 2 large eggs, 1 Tbsp butter, 1 Tbsp neutral oil, 25 g sugar, 1/2 tsp baking soda, 1/4 tsp salt
- Using a hand mixer or stand mixer, whip the egg whites until stiff peaks form, about 2-3 minutes.
- Gently fold the whipped egg whites into the batter in two additions, using a spatula. Fold until just combined.
- Preheat and grease your waffle iron according to the manufacturer's instructions.
- Pour in enough batter to fill the iron (approximately 120ml / ½ cup for a standard Belgian waffle iron, but this will vary). Close the iron and cook until the waffles are deep golden brown and crispy. The exact time will depend on your iron, mine takes about 3-4 minutes.
- Serve immediately with your favourite toppings.
Notes
Overnight at room temperature: This produces the lightest, most airy waffles. If your kitchen is very warm (above 25°C / 77°F), shorten the room temperature ferment to a couple of hours, and place it in the fridge after. It should be bubbly and slightly risen but not over-fermented.
Overnight in the fridge: Also works well. The cold slows fermentation, so the flavour will be slightly more subtle. Take the batter out of the fridge and let it come to room temperature for 30 minutes before adding the remaining ingredients.
Keeping waffles warm: If cooking for a crowd, place cooked waffles directly on the oven rack (not a tray) at 100°C (210°F) fan to keep them warm and crispy while you work through the remaining batter.
Freezing: Cool waffles completely on a wire rack, then freeze in a single layer before transferring to a freezer bag. Reheat directly from frozen in the toaster. Keeps for up to 3 months.
Butter and oil: This recipe uses a combination of melted butter and neutral oil. The butter brings flavour and the oil (which is pure fat, unlike butter which contains some water) helps the exterior crisp up more effectively. For the crispiest waffles, you could swap the butter entirely for oil, though you'll lose a little of that buttery flavour. Coconut oil can replace both for a dairy-free version and produces an equally crispy result.
No waffle iron: This same batter makes excellent sourdough pancakes. Cook in a lightly buttered pan over medium heat.
Nutrition
Serving: 1waffleCalories: 159kcalCarbohydrates: 25gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 42mgSodium: 143mgPotassium: 93mgFiber: 1gSugar: 4gVitamin A: 115IUCalcium: 55mgIron: 1mg
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