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Sourdough Discard Waffles

makes 4 or 5 Belgian waffles about 6-inch diameter

Ingredients
Night before:
  • ½ cup sourdough starter discard
  • 1 cup flour whole wheat, all-purpose, or a combo
  • 1 cup buttermilk or milk
  • 1 tbsp granulated sugar
Morning of:
  • 4 tbsp butter, melted
  • 1 egg
  • ½ teaspoon Kosher salt
  • ½ teaspoon baking soda
Instructions

  1. Night before: Mix starter, flour, milk, and sugar in a large bowl with enough capacity for batter to rise at least 50% and up to 100%. Cover with plastic wrap and leave out at room temperature until the next morning.

  2. Morning: Stir the melted butter, egg, salt, and baking soda into the overnight batter. Pour ½ cup batter into preheated waffle iron and cook until waffle is golden and crisp.