This recipe is from the era of ample sourdough discard in our house. Basically, even my refrigerated sourdough starter was so energetic, that I had to feed it twice a week. We had waffles made out of the discard. The fluffiest, most flavorful, crispy waffles ever!
Ingredients
120g flour
14g sugar
1 cup buttermilk
215g sourdough discard (1 cup)
next day:
1 egg
2 tbsp oil
0.25 tsp salt
0.5 tsp baking soda
Preparation
Mix the discard with the sugar, buttermilk, and flour. Cover with foil and allow to sit at basement room temperature overnight. Just look at this frothy little starter culture!
Whisk in the oil mixed with the egg, salt, and baking soda.
Allow to bubble up and cook in a preheated waffle iron until crispy.
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