Sourdough Starter Waffles - Long Fermented, No Wait!

These Sourdough Starter Waffles made from sourdough starter, they're a no-wait, long-fermented sourdough starter waffle great for those with food sensitivities.

If you have some sourdough starter lying around, don't throw it away! Use it to make these easy and tasty waffles. These waffles are tender, fluffy, and have that sourdough flavor that is sure to make your taste buds sing. Plus, this recipe is a great way to use up any excess starter that you might have on hand, so you don't have to waste any of that precious sourdough goodness!

This is a no-wait, long-fermented waffle recipe using only the sourdough starter mixed with a few other pantry staples for perfectly fluffy waffles!

Sourdough Starter Waffles

Sourdough starter waffles are generally considered to be healthier than waffles made with unfermented white flour because of the fermentation process that the sourdough starter undergoes.

During the fermentation process, the natural yeast and bacteria present in the sourdough starter break down the complex carbohydrates in the flour, making the nutrients more accessible to the body. This process also produces lactic acid, which can help to neutralize the phytic acid in the flour. Phytic acid can bind to certain nutrients in the body, preventing them from being absorbed. Sourdough fermentation mitigates phytic acid! sources

Ingredients

• 2 cups sourdough starter
• 2 eggs
• Pinch or 2 of salt
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda

Instructions

1. Begin by preheating your waffle iron according to the manufacturer's instructions.
2. In a mixing bowl, add 2 cups of sourdough starter.
3. Crack 2 eggs into the bowl with the sourdough starter and whisk them together.
4. Add a pinch or two of salt to the mixture and whisk it together.
5. Add 2 tablespoons of pure maple syrup and 1 teaspoon of vanilla extract to the mixture and whisk it together.
6. Lastly, add 1 teaspoon of baking powder to the mixture and whisk it together.
7. The batter should be thick but still pourable. If the batter is too thick, you can add a small amount of water or milk to thin it out.
8. Once your waffle iron is preheated, pour the batter onto the waffle iron according to the manufacturer's instructions.
9. Cook the waffles for 3-5 minutes, or until they are golden brown and crispy.
10. Serve the waffles warm with your favorite toppings, such as fresh berries, whipped cream, or maple syrup.

Enjoy!

Sourdough Starter Waffle Toppings

We love eating these with real maple syrup, butter, and whipped cream. But freezer Jams are the household favorite waffle toppings at my house! We love:

• Strawberry Freezer Jam! I usually make a 2 year supply and put them in my deep freezer... The next year I don't need to make strawberry freezer jam, so I use our garden strawberries in smoothies or fresh strawberry desserts.
• Raspberry Freezer Jam! - We really love raspberry freezer jam around here! It's good enough to just eat plain with a spoon... but it's wonderful on sourdough waffles too. (or as an ice cream topping!)
• Apricot Freezer Jam! Apricot freezer jam is pretty tart, and that's how we like it! If you don't like tart as much you can cut down the lemon juice in this recipe.

Today I was making this family traditional breakfast... (I make sourdough waffles at least once a week!) When my husband was talking to the Pest Control tech. Just offer him a plate too!

Tips

1. Starter Health Check: Ensure your sourdough starter is active and has been recently fed. A vibrant starter will contribute to the leavening process, giving your waffles a light and airy texture.
2. Balancing Act: Adjust the salt to your taste preference, keeping in mind that a small pinch enhances the overall flavor without making the waffles overly salty.
3. Leavening Dynamics: Be mindful of the order in which you add ingredients. Incorporate the baking soda last, whisking it in gently. This helps activate the leavening agent at the right moment, contributing to the waffles' rise.
4. Batter Consistency: Aim for a thick yet pourable batter. If it's too thick, adjust the consistency by adding a small amount of water or milk. This ensures the waffles cook evenly and have a delightful texture.
5. Preheat Precision: Follow the manufacturer's instructions for preheating your waffle iron. A properly preheated iron is crucial for achieving that golden brown and crispy exterior.
6. Timing is Key: Keep an eye on the waffles while they cook. Cooking times may vary, so look for that perfect golden-brown color and a crisp texture. A cooking time of 3-5 minutes is a great starting point.

Recipe Card

Baking Powder VS Baking Soda

For quick sourdough recipes like waffles, pancakes, or biscuits, the leavening agent is crucial for the desired texture and flavor.

Baking powder, a mix of baking soda, cream of tartar, and sometimes cornstarch, produces carbon dioxide when combined with liquid, aiding in the rise of baked goods. It's ideal for recipes lacking acidic ingredients.

Baking soda, or pure sodium bicarbonate, requires acidic elements like sourdough starter, yogurt, or buttermilk to react and create carbon dioxide for leavening.

The choice between baking powder and baking soda depends on the recipe's acidity, with baking soda used alone if there are enough acidic ingredients, and a combination of both for recipes lacking acidity.

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