My sourdough starter got neglected for a long time, so it was feeling a little lethargic. I've been trying to revive it over the past few days and these waffles seemed like a nice way to use a bit more starter. (Plus they looked delicious!)

Chocolate Sourdough Waffles

Slightly adapted from King Arthur Baking

Ingredients

• 225g ripe (fed) sourdough starter, 100% hydration
• 290mL cold water
• 170g hard (strong/high grade/bread) whole wheat flour
• 1/2 c. Dutched (alkalized) cocoa
• 1/2 c. malted milk powder
• 1 tsp. baking powder
• 1/2 tsp. coarse sea salt, ground
• 1/2 tsp. ground cinnamon
• 3/4 c. sugar
• 130g dark chocolate, chopped
• 2 large eggs
• 6 Tbsp. unsalted butter, melted
• 2 tsp. vanilla extract

Directions

1. In the evening: combine starter, water, and flour. Mix well, cover, and let stand at room temperature overnight.
2. In a separate bowl, combine cocoa, malted milk powder, baking powder, salt, cinnamon, sugar, and chocolate. (This can also be done the night before if desired.)
3. In the morning: add eggs, butter, and vanilla to the starter.
4. Stir in cocoa mixture.
5. Heat up your waffle iron and make waffles according to waffle iron instructions.
6. Waffles will be quite soft when they first come out of the waffle iron but will crisp up after a minute or two. Try to allow for maximum airflow so they don't sweat and get soggy.
7. For extra-crisp waffles you can pop them into a 95°C (200°F) oven for a couple of minutes before serving.
8. Serve with whipped cream and/or fresh berries. (Straberries and raspberries go particularly well!)