I had been intending to make bread yesterday, but by the time to starter was nice and active, it was late and I was out of energy to do anything with it. So I mixed up the sponge for this waffle batter instead and cooked up a few waffles this morning.

I like this recipe. It made pleasingly fluffy waffles with nice crisp outsides. It was easy to make. And it wasn't overly sour. Pretty much ideal.

Photo goes here.

Sourdough Belgian Waffles

Slightly adapted from Cultures for Health

Ingredients

• 250g ripe (active/fed) sourdough starter @ 100% hydration
• 1 c. water
• 1 1/2 c. all-purpose flour
• 1/4 c. unsalted butter, melted
• 2 Tbsp. honey
• 1/2 tsp. coarse sea salt
• 1 tsp. vanilla extract
• 2 large eggs
• 1/2 tsp. baking soda

Directions

1. Combine the starter, water, and flour. Mix well, cover, and ferment overnight at room temperature.
2. In the morning, preheat your waffle iron.
3. Combine the butter, honey, salt, and vanilla.
4. Beat the eggs into the butter mixture.
5. Sift in the baking soda.
6. Pour the egg mixture into the starter/sponge mixture and whisk until combined.
7. Pour a portion of batter into your preheated waffle iron and cook according to the directions for your particular appliance. Adjust the temperature and cooking time as necessary to achieve a crisp, well-browned outer crust.
8. Serve with fresh berries, jam, maple syrup, whipped cream, and/or icing sugar.