Sour Dough Waffles {Discard or Fed Starter}
These sour dough waffles are quick and easy to make with either fed or discard starter. With a quick intro to sour dough as well as make ahead, freezing, and reheating instructions, this post has it all.
Ingredients
- 2 ¾ cups (24 ounces) sour dough starter fed or discard, see note
- 3 large eggs
- 3 tablespoons granulated sugar
- 3 tablespoons neutral oil or melted butter
- 2 teaspoons salt
- 1 ½ teaspoons baking soda
- ⅓ cup milk
Instructions
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Preheat waffle iron according to the manufacturer’s instructions.
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Combine all ingredients in a medium bowl and whisk together until smooth. Let the batter rest for about 5 minutes.
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Gently scoop batter onto preheated waffle iron. The instruction manual that came with your waffle iron should tell you how much to use. For my 8-inch waffle iron I use about ⅔ cup.
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Serve immediately or keep warm in a 175 degree F oven for 15-20 minutes. Or see recipe notes for freezing instructions.
Recipe Notes
1. I use a 1:2:2 sourdough starter. The consistency is thick but runny. This recipe works well using discard or fed sourdough starter. If using discard starter, I like to let it come to room temperature before using (about 4 hours). It's not necessary, but it does allow for easier mixing and makes for a slightly lighter waffle.
2. These waffles freeze great. To freeze wait until the waffles are completely cool. Then line a baking sheet with parchment paper and place waffles on the paper in a single layer. Place baking sheet in the freezer for 30 minutes or until waffles are most of the way frozen through. Then remove waffles from the parchment paper and place in gallon freeze bags and freeze up to a month (or probably longer). We usually reheat them in a microwave or toaster (if you want them a little crisper) until they are warmed through.