Simple Sourdough Waffles – Long Fermented, No Wait

These Sourdough 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.

Additionally, the fermentation process can help to break down gluten in the flour, making it easier for people with gluten sensitivities to digest.

So while sourdough starter waffles may take longer to prepare due to the need to wait for the fermentation process, they can be a healthier option than waffles made with unfermented white flour.

Sourdough Starter Waffles Ingredients:

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

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 tsp 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!

Thank You!

I just want to take a moment to express my heartfelt gratitude to this amazing community. Your enthusiasm, encouragement, humor, and kindness never cease to amaze me. Whether it’s sharing photos of my recipes or offering words of support during tough times, you have been there for me every step of the way.

I’m continually blown away by the talent and dedication of this group of sourdough-baking lovers. You all are truly the real deal, and I am honored to be a part of this family. Thank you for making this blogger’s journey a memorable and rewarding one. Your love and support mean the world to me. Let’s keep baking and making memories together!

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 breakfasts… (I make sourdough waffles at least once a week!) When my husband was talking to the Pest Control tech… Poor guy. I just wanted to offer him a plate too!

Baking Powder VS Baking Soda

When it comes to making quick sourdough recipes like waffles, pancakes, or biscuits, the leavening agent used is essential to achieving the desired texture and flavor. Baking powder and baking soda are two common leavening agents that can be used in quick sourdough recipes.

Baking powder is a mixture of baking soda, cream of tartar, and sometimes cornstarch. When combined with liquid, baking powder produces carbon dioxide gas, which helps baked goods rise. Because baking powder contains an acid (cream of tartar), it does not require the presence of an acid in the recipe to react and produce carbon dioxide. This makes it a convenient option for recipes that do not contain acidic ingredients like sourdough starters.

On the other hand, baking soda is pure sodium bicarbonate and requires an acidic ingredient in the recipe to react and produce carbon dioxide. This is why baking soda is often used in recipes that contain acidic ingredients like sourdough starter, yogurt, or buttermilk. When combined with an acid, baking soda produces carbon dioxide gas, which helps baked goods rise.

When it comes to using baking powder or baking soda in sourdough recipes, it’s important to consider the acidity of the ingredients. If the recipe contains enough acidic ingredients, baking soda may be used alone as the leavening agent. However, if the recipe does not contain enough acidic ingredients, a combination of baking powder and baking soda may be used to achieve the desired rise and texture.

While both baking powder and baking soda can be used in quick sourdough recipes, the choice between the two depends on the recipe’s acidity. If the recipe contains enough acidic ingredients, baking soda may be used alone. Otherwise, a combination of baking powder and baking soda may be used to achieve the desired rise and texture.