The lightest, crispiest waffles you may ever make at home. Slightly tangy from the sourdough and perfect for a lazy weekend morning. Enjoy!
Yield: 6 Belgian waffles
- 1 cup sourdough starter
- 450g warm water
- 325g all-purpose flour
- 1 egg
- 2 tablespoons canola oil
- optional: 1/4 cup milk
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- optional: 2 tablespoons sugar
- The night before you want waffles, mix the sourdough starter with the warm water. Then mix in the flour. Some lumps are fine and will even out overnight. Let sit covered in a warm place for about 12 hours.
- In the morning, remove one cup of the batter and set aside. This is your starter now. Save it for next time.
- Mix in an egg, oil, and milk, if using, into the batter.
- In a separate small bowl, combine the salt, baking soda, and sugar, if using.
- Heat your waffle iron to the second-highest setting highest setting.
- Once preheated, sprinkle the salt/soda mixture over the batter. Fold (don't mix) to incorporate.
- Cook according to waffle iron manufacturer's instructions.