Amazing Sourdough Waffles

sourdough waffles

I made sourdough waffles last Saturday using the starter I’m keeping alive in the fridge. So far I’ve made sourdough bread which was OK (I still like the Easy Artisan Bread better), though I was certainly happy it turned out after my first experiment, and blackberry muffins, which were…ummm…let’s just say “hearty.”

But these waffles?

I LOVE them! I cannot tell you how much. And guess what? They are 100% whole wheat, yet light and airy.

Uh…yea, can you tell I’m a little enamored?

And what’s weird is I’m not a big waffle/pancake fan. But these were crisper than any others I’ve tried (and I always make yeast waffles when I do make them), and had a wonderful flavor that is hard to describe. Yes, a little sourdough, but not too much. In fact, I was the only one of our family that said I could taste the sourdough.

And can I just tell you what a thrill it is seeing all this action in starter I “grew” (is there a term for this?) myself? It’s beyond cool and I just do a little happy dance when I see all those bubbles working after sitting out overnight.

It’s sorta the same feeling I get when I see the first seeds sprouting or when I serve a meal made only with our garden produce. There’s the feeling of accomplishment and amazement, for sure, but also that I used something in nature (in this case, wild yeast) to create food and feed my family.

Little miracles.

sourdough-waffle-with-strawberries

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Sourdough Waffles

(adapted from Heavenly Homemakers)

  • 1 c. sourdough starter*
  • 2 c. warm water and
  • 3 c. whole wheat flour
  • 3 eggs
  • ½ c. oil or melted butter
  • 2 Tb. honey (I used Sucanat)
  • 1/2 tsp. of salt
  • ¼ tsp. baking soda
  • 1 Tb. water
  1. Combine first three ingredients in a large bowl and beat until smooth.
  2. Cover and let stand overnight
  3. In the morning add the eggs, oil, honey, and salt. Stir the baking soda in the tablespoon of warm water, stir quickly and then pour right into the batter.
  4. Mix together gently and let stand about 15 minutes while the waffle iron heats up. Cook until done, lightly greasing the iron after each waffle.

Makes about 9 Belgian style waffles.

*Note: If you’d like to make your own starter, I used the step-by-step sourdough instructions over at Heavenly Homemaker. And you’re going to want to, just for these waffles.

-Jami

This is linked to:
Tempt My Tummy Tuesdays
Tasty Tuesday

Comments

  1.  Rachael R. says

    We just ate these waffles for breakfast this morning… they seemed a little darker than what you pictured and we could deffinately taste the sourdough flavor (maybe honey would have softened it more than the sucanat? or perhaps my sourdough is just STRONG), still they were pretty yummy with some good butter and real maple syrup. All in all a good waffle, however my husband isn’t ready to switch from our usual buttermilk recipe (using sprouted spelt and rice flour). Which is too bad because this recipe is so much easier! Thank you for a lovely and enjoyable blog!

  2.  says

    These were delicious! This is the first recipe I made with my starter and it was really easy. I made my waffles vegan, substituting 3 tablespoons of ground flax and 1/3 cup of water for the eggs, and the waffles turned out very light, crisp, and delicious. This is definitely replacing our previous waffle recipe. Thank you! :)

  3.  Lonnie says

    I have been enjoying my first experience with sourdough, following your blog! I am on day 8 right now, and put two cups of starter into the fridge, used two for a double batch of waffles tomorrow, but there is still more, maybe 3-4 cups? What should I do with that? Why do I have so much left over? :)

    •  says

      Many starter recipes have you throw out much of the starter before feeding, Lonnie, which I have a hard time doing and why you have a lot. :) You can throw yours away if you can’t make anything else. Do you want pancakes or crackers? They are a good way to use this starter (the sourdough crackers on my site are easy and fabulous!)

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