Sourdough Belgian Waffles

Sourdough Belgian Waffles

Ingredients:

For the Overnight Sponge:

• 100g (1/2 cup) ripe sourdough starter

• 429g (1 3/4 cup) milk

• 250g (2 cups) all purpose flour or a mix of all purpose and whole wheat

• 25g (2 tbsp) sugar

• 59g (1/4 cup) water (used to adjust batter consistency)

For the Batter:

• all of the sponge

• 2 large eggs at room temperature

• 60g (4 tbsp) melted butter or vegetable oil (55g)

• 3.4g (3/4 tsp) sea salt

• 3g (1/2 tsp) baking soda

Toppings:

butter, maple syrup, honey, banana, blueberry (or a mix of berries), whipped cream

1. In a large mixing bowl, add sourdough starter and milk and mix thoroughly with a whisk or your hand. Stir in sugar. Slowly add flour a little at a time until incorporated. Use water as needed if you have to adjust the thickness of the batter. Cover the bowl and let sit at room temperature (or refrigerate) overnight.

2. Add the baking soda and salt onto the top of the batter.

3. Separate the egg whites from the yolk. Whisk the egg whites until they form stiff peaks. Whisk the yolks with the cooled melted butter (or oil), pour into the batter and gently stir to incorporate.

4. Gently fold the egg whites into the batter. Do not over mix; there should still be some small blobs of whites.

5. Cook on a preheated Belgian Waffle Iron according to manufacturers instructions.

6. Serve with toppings.

Yields: 6 waffles

Notes&Tips:

• This take on Belgian Waffles uses sourdough instead of baking powder or commercial yeast. It yields a deliciously soft and tender waffle with a nice crisp on the outside and a slight tang at the end.

• I used about 6 ounces (3/4 cup) batter for each waffle.