I am a proud parent…of millions of Lactobacillus sanfranciscensis! I have successfully created a vigorous sourdough starter! Of course this comes with a bit of responsibility. Before you bake anything with it you have to refresh the start with some fresh flour and water the night before. I ended up with a bit of extra starter, so instead of letting it go to waste, I made waffles!
These are amazingly good waffles. I think they might even be worth trying to create your own sourdough starter just so you can try them. The waffles are crisp on the outside and fluffy on the inside. I am not sure of any of the science behind it, but there is clearly some magic going on. Since you start them the night before all you need to do in the morning is a little light mixing and then ladle the batter into the waffle iron. It is easy enough that my coffee addled brain was able to handle it.
Crisp on the outside and fluffy on the inside
- Overnight sponge (see directions below)
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons sugar
- 2 cups buttermilk
- 1 cup sourdough starter, straight from the refrigerator (not fed)
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- Waffle iron
- 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, sugar, and buttermilk.
- Cover and let rest at room temperature overnight.
- In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
- Add the salt and baking soda, stirring to combine. The batter will bubble.
- Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
- Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.