Classic Sourdough Waffles
Delve into a breakfast staple with these Classic Sourdough Waffles inspired by the Goldrush Sourdough Company. This recipe transforms the basic sourdough starter into deliciously light and crisp waffles, perfect for a breakfast that feels special! The fermentation process not only conditions the batter, rolling out rich flavors but also makes them easier to digest. This overnight preparation allows flavors to develop, while offering a wonderfully fun way to use your sourdough starter. Serve these with your favorite toppings like fresh fruit, whipped cream, or a drizzle of maple syrup for a truly indulgent morning!
4
Servings
450
Calories
11
Ingredients
Ingredients
sourdough starter
1 (cup)
all-purpose flour
4 (cups, divided)
sugar
2 (tablespoons, divided)
lukewarm water
2 (cups (80-85 degrees))
proofed sourdough batter
2 (cups)
large eggs
3 (separated)
milk
1 (cup, more as needed)
melted butter
1/4 (cup)
salt
1/4 (teaspoon)
baking soda
1/2 (teaspoon)
baking powder
1 (tablespoon)
Instructions
1
Night Before - Prepare the Sourdough Sponge:
2
In a large glass or plastic container, mix the sourdough starter, 2 1/2 cups of all-purpose flour, 1 tablespoon of sugar, and 2 cups lukewarm water. Ensure the container is sufficiently large to accommodate the expanding batter.
3
Loosely cover the container and let it sit at room temperature for 6 to 12 hours, allowing the natural fermentation to occur. If not using immediately, store the basic batter in a tightly sealed container in the refrigerator.
4
Next Morning - Making the Waffle Batter:
5
Separate the eggs. Beat the egg whites in a clean, grease-free bowl until stiff peaks form, then set aside.
6
In another medium bowl, whisk together the egg yolks, 1 cup of milk, and 1/4 cup melted butter until well combined.
7
Gently stir 2 cups of the prepared sourdough sponge (basic batter) into the egg yolk mixture. Use any leftover batter for future recipes.
8
Sift together 1 1/2 cups of all-purpose flour, 1 tablespoon of sugar, 1/4 teaspoon salt, 1/2 teaspoon baking soda, and 1 tablespoon baking powder. Gradually fold this dry mixture into the wet ingredients, making sure not to overmix.
9
Allow the mixture to rest for about 10 minutes to let the baking powder activate.
10
Carefully fold in the whipped egg whites into the batter, maintaining as much air as possible for light waffles.
11
Preheat your waffle iron according to the manufacturer's instructions. Grease it lightly if needed.
12
Pour the batter onto the preheated waffle iron and cook until the waffles are golden brown and crisp. Cooking times may vary based on your waffle iron.
13
Serve hot with your favorite toppings!
Nutrition Information
12.5g
Fat
77.5g
Carbs
13.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Classic Sourdough Waffles?
These are light and crisp waffles made by fermenting a sourdough starter overnight for a rich flavor and improved digestibility.
Who inspired this recipe?
This recipe is inspired by the Goldrush Sourdough Company.
How many servings does this recipe provide?
This recipe makes 4 servings.
How many calories are in one serving of these waffles?
Each serving contains 450 calories.
What is the fat content per serving?
Each serving contains 12.5g of fat.
How many carbohydrates are in these waffles?
There are 77.5g of carbohydrates per serving.
What is the protein content per serving?
There are 13.5g of protein per serving.
How many ingredients are required for this recipe?
A total of 11 ingredients are needed.
How much sourdough starter is used?
The recipe requires 1 cup of sourdough starter.
How much flour is used in total?
A total of 4 cups of all-purpose flour is used, divided between the sponge and the final batter.
What temperature should the lukewarm water be for the sponge?
The water should be between 80 and 85 degrees Fahrenheit.
How long should the sourdough sponge ferment?
The sponge should sit at room temperature for 6 to 12 hours.
How much of the prepared sourdough sponge is used for the batter?
The recipe calls for 2 cups of the prepared basic batter or sponge.
Should the eggs be separated?
Yes, the eggs should be separated; the whites are beaten and folded in last for lightness.
How much milk is needed for the batter?
Use 1 cup of milk, adding more if necessary.
How much butter is required?
The recipe requires 1/4 cup of melted butter.
What leavening agents are used in the dry mix?
The recipe uses 1/2 teaspoon of baking soda and 1 tablespoon of baking powder.
How much salt is in the recipe?
1/4 teaspoon of salt is used.
Why should the batter rest for 10 minutes?
Resting the batter allows the baking powder to activate properly.
How should the egg whites be prepared?
They should be beaten in a clean, grease-free bowl until stiff peaks form.
What is the best way to combine the egg whites into the batter?
Gently fold them in to maintain as much air as possible for light waffles.
What should I do with leftover sourdough sponge?
Any leftover basic batter can be stored in a tightly sealed container in the refrigerator for future recipes.
What type of container is best for the sourdough sponge?
A large glass or plastic container should be used to allow space for the batter to expand.
How long do you cook the waffles?
Cook the waffles until they are golden brown and crisp, following your waffle iron's instructions.
What are some suggested toppings?
Recommended toppings include fresh fruit, whipped cream, or maple syrup.
What tags are associated with this recipe?
Tags include sourdough, waffles, breakfast, baking, fermentation, golden, crispy, starter, traditional, and brunch.
Is sugar used in both the sponge and the batter?
Yes, 1 tablespoon of sugar is used in the sourdough sponge and another 1 tablespoon is added to the dry mixture.
Does this recipe contain fiber information?
Fiber information is not provided for this specific recipe.
What is the benefit of the overnight preparation?
It allows rich flavors to develop and makes the waffles easier to digest through natural fermentation.
Should the waffle iron be greased?
The waffle iron should be preheated and greased lightly if needed, depending on the manufacturer's instructions.