SOURDOUGH BUTTERMILK WAFFLES

I took a sourdough bread making class a few months back. A sweet gift from my favorite human.

While I haven't successfully made a loaf of bread, I've hit my stride with these waffles. I'm obsessive.

This recipe is based off of one from my grandmother's old cookbook "Homemade Bread: Farm Journal," supplemented by a lot of internet recipe reading. Let me proclaim... This. Is. It.

If you need sourdough starter, I've got you. Just let me know.

Also, the waffle iron is from Murph’s childhood and truly nothing makes me happier.

Sourdough buttermilk waffles:

SOURCE

Adapted from "Homemade Bread: Farm Journal" silver dollar hotcakes.

Note: This recipe rises over night / 12 hours before cooking.

DIRECTIONS

12 hours before baking, mix Starter, flour, buttermilk and salt. Let stand in a covered bowl in the fridge.

Just before baking add baking soda, egg yolks, butter and sugar. Mix well.

Whisk egg whites until stiff and fold them into the batter.

Scoop 1/2 cup into the waffle iron. Bake!

Makes about 8 waffles.

Note: for fluffier waffles, let batter sit for 30 minutes after fully mixing.

INGREDIENTS

1 cup Sour Dough Starter
2 cups all-purpose flour
2 cups buttermilk
1 teaspoon salt
2 teaspoons baking soda
3 eggs, separated
5 tablespoons melted butter
2 tablespoons sugar