Sourdough Discard Waffle

Sourdough, Waffle

An easy recipe that makes fluffy and tender waffles and also a quick way to use up your sourdough discard as well. Alternatively, this recipe can also be used to make pancakes.

Preparation Time: 10 minutes
Cooking Time: 20-30 minutes
Total Time: 4 hours 40 minutes
Yield: 4 - 5 pieces

Preparation

10 minutes

Cooking

20-30 minutes

Total

4 hours 40 minutes*

Yield: 4 - 5 pieces

* includes proofing / resting time (if any)

Ingredients

Sponge Dough:

80g All purpose flour
20g Whole wheat flour
100g Discard / Levain
150ml Milk

Main Dough:

1 Egg
15g Sugar
45g Butter (melted)
1.4g (¼ tsp) Sea salt
2.5g (½ tsp) Baking Soda

Instructions

Preparing the overnight sponge
Using a large mixing bowl, add the sourdough discard, flour and milk together. Cover the bowl and let it rest at room temperature (28-29°C) for 3-4 hours before refrigerating it overnight. Alternatively, you can leave it out overnight if your room temperature is way cooler 18-21°C for about 8-12 hours.
Mix the egg mixture
Whisk the egg, sugar, melted butter, salt and baking soda until it is well combined with no dry bits remaining.
Fold the egg mixture into the sponge
Using a spatula, gently fold the egg mixture into the sponge until it is mixed well. Do not overmix the batter as the waffle may turn out hard.
Bake
Preheat the waffle maker for about 10 minutes. Pour the batter onto a greased waffle iron, bake until golden and crisp, around 5-8 minutes. Timing may vary depending on the type of waffle maker.

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