These Sourdough Discard Waffles are easy to make and come out tangy and yeasty, with a slight chew. No need for an overnight rest, these waffles taste perfect right after mixing the batter.
About This Recipe
A lot of you don't know this about me, but I'm quite the sourdough baker. Over the holidays, I revived my starter and made a bunch of sourdough bread for my family and friends.
Our condo caretaker, whom I always make two loaves for, proclaims every year that it's the best bread she's ever had. This year, I made her a special one with pearl barley and flax seeds, and she couldn't even wait until she got home... she broke off a piece and ate it in front of me. This is why I give her an extra loaf every year.
If you've ever done any sourdough baking, you know it's difficult to just delete your starter from the face of the earth. Even a week after my last bake, I'm still feeding mine- and it just keeps getting bigger. So this week, I decided to turn the discard into sourdough waffles!
These waffles are SO good. Some people like to leave the batter to ferment overnight, but I actually find the flavor does not change that much. As long as your starter is well fermented, the flavor will come through in the waffles. I make mine right after combining the batter, and the waffles come out tangy and yeasty, with a slight chewiness because the gluten in the discard is already developed.
Key Ingredients
Sourdough discard: You'll need 1 cup of discard. The most important thing is to make sure your discard is well fermented. I usually wait at least 8 hours from my last feeding to make this recipe. That way, the discard is nice and yeasty and acidic.
Flour: I use all-purpose flour. You could replace half of the flour with whole wheat for a healthier option.
Sugar: Adding some sugar helps bring out the acidity in the sourdough discard.
Baking powder: Gives the waffles a lighter texture. Some people might think this is a cop out when making sourdough waffles since the starter should make the bubbles, right? But the discard is naturally denser, so adding baking powder improves the texture quite a bit.
Salt: For enhancing all the flavors
Milk: I use whole milk, but any milk will work, even nondairy alternatives like oat or almond work perfectly fine.
Eggs: For providing structure to the waffles.
Oil: This gives moistness to the inside of the waffles.
Instructions
STEP 1: In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
STEP 2: In a medium bowl, whisk together the sourdough discard, milk, eggs, and oil.
STEP 3: Pour the wet mixture into the bowl of dry ingredients and mix until JUST combined.
STEP 4: Lightly grease the waffle iron with oil or butter. Scoop batter into the waffle iron, spreading it evenly, but being careful not to overflow it.
STEP 5: Cook for 2-3 minutes or until your waffle iron says they're ready.
๐ Recipe
Sourdough Discard Waffles
Ingredients
- 1 cup all-purpose flour (spooned and levelled)
- 2 tablespoons sugar
- 1 ยฝ teaspoons baking powder
- 1 teaspoon salt
- 1 cup sourdough discard
- ยฝ cup milk
- 2 large eggs
- 3 tablespoons oil
Instructions
- Begin preheating your waffle iron.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together the sourdough discard, milk, eggs, and oil.
- Pour the wet mixture into the bowl of dry ingredients and mix until JUST combined.
- Lightly grease the waffle iron with oil or butter.
- Scoop batter into the waffle iron, spreading it evenly, but being careful not to overflow it. Cook for 2-3 minutes or until your waffle iron says they're ready.
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