Sourdough · All year
Sourdough Discard Waffles
A thin batter from the extra starter. Cook them until the steam slows, or the center stays doughy.
30 minutes · Serves 6 · About 6 waffles
“Come and have breakfast.”
Ingredients
- 240 g sourdough discard, fed or unfed
- 240 g milk
- 2 eggs (100 g)
- 50 g butter, melted and cooled a little
- 15 g honey
- 150 g all-purpose flour
- 8 g baking powder
- 4 g fine salt
Method
- 1
Whisk the discard, milk, eggs, butter, and honey. Stir the flour, baking powder, and salt in a separate bowl, then stir them into the wet ingredients until just combined. A few lumps are right. A smooth batter that you beat is tough.
- 2
Heat the waffle iron. If it is not nonstick, brush it with a little butter. Cook a ladle of batter until the steam almost stops and the waffle is deep gold, often 4 to 6 minutes. Pale waffles are not done in the middle.
- 3
Hold finished waffles on a rack in a 200°F oven so they stay crisp while you cook the rest. Butter them at the table.
From the kitchen
- If the batter is thicker than heavy cream, add 30 grams of milk. A thick batter makes a gummy waffle.
- Discard that has been in the refrigerator for a week is fine here. If it smells of nail polish or is pink or fuzzy, throw it out and do not cook it.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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