Overnight Waffles (From Sourdough Discard)

INGREDIENTS

Overnight Batter

• 300 g Sourdough starter discard

• 300 g Plain, whole milk yogurt

• 100 g Bolted flour of your choice

• 100 g Whole wheat flour of your choice

• 100 g Water

Final Batter

• 60 g Butter, unsalted, melted

• 1 Egg, large

• 28 g Granulated sugar

• 2 g Baking soda

• 2 g Salt

• Extra butter to grease the waffle iron

INSTRUCTIONS

The night before: Mix the overnight batter.

In a large bowl, whisk together the starter discard, yogurt, all-purpose flour, whole wheat flour, and water. Whisk until all of the ingredients are blended and there are no patches of dry flour; don’t overmix- you will still want to see some lumps in the batter when you’re done. Cover with a dinner plate or sheet pan with a lid and let it bubble away on the countertop overnight, or 8 to 10 hours.

Day Of: Final Mix and Bake

Preheat a waffle iron to medium high. While the iron is heating up, finish the batter.

Mix the final batter- Whisk the melted butter, egg, sugar, baking soda, and salt into the overnight batter until fully combined. (The batter will be thick and smell a little sour- this is normal).

Cook: Lightly grease the waffle iron and pour the batter onto the hot iron by the ladleful, enough to fill the holes, but not so much that it runs over the edge. Quickly spread the batter to the edges of the iron with the back of the ladle, then close. Cook, following your waffle maker’s instructions, until the waffles are firm and browned around the edges. Check the first waffle and adjust the temperature as needed. If the waffles are undercooked on the inside, reduce the temperature and prolong the bake. If they are taking a long time and staying pale, increase the heat. Enjoy the waffles hot; they’re best eaten as they are made! Continue making more waffles with the rest of the batter.