Our friends in the country have a terrific waffle machine that cooks waffles to perfection every time. I have three sourdoughs in the fridge that I have to feed every week. I hate discarding the cups of sourdough, so I always end up making something or bringing a little something everywhere I go. This weekend, I volunteered to bring the waffle batter for some waffle perfection.
I found this recipe on the King Arthur website. We totally forgot to pick up buttermilk on the way out of the city, so I warily substituted light cream. The waffles turned out insanely light and tasty. We're considering using the leftovers to make some savory waffles with leftover ham for tomorrow's lunch.
2 cups white flour
2 tbsp sugar
2 cups buttermilk (or light cream)
1 cup sourdough starter, straight from the fridge (not fed)
All of the overnight sponge
2 large eggs
1/4 cup vegetable oil
3/4 tsp salt
1 tsp baking soda
To make the overnight sponge, stir your sourdough starter and take out a cup. Feed your starter and place back in the fridge. Stir together the starter, flour, sugar, an milk. Cover and let rest at room temperature overnight.
The next morning stir the remaining ingredients into the sponge. Pour into your waffle iron according to instructions and serve immediately once done, with butter and syrup.