Part II: Victory in the form of Sourdough Waffles

Here’s the recipe that I made one weekend after the Failed Lunch Lady Bars.

Following my very first post about the sourdough starter (“Bobby”), sourdough is just a little bit temperamental. And maybe it’s a little needy. Sounds like a baby, doesn’t it?

While busy with high school during the week, I’m not able to bake as much as I’d love to since I’m bogged down by piles of homework. This means that we only bake sourdough once a week, so the starter goes in the fridge most of the time. When I take it out to feed it in a ratio of 4oz to 4oz ratio of water to flour by WEIGHT, I have to throw out the excess.

But that feels like such a waste.

I found at that King Arthur Flour has some great recipes for unleavened sourdough starter.

One of them in Sourdough Pancakes/Waffles. Personally, I prefer the texture of waffles. Just a bit more interesting.

These were lovely, light waffles that almost seemed to melt in your mouth. Delish.


Classic Sourdough Waffles or Pancakes

(from King Arthur Flour)

overnight sponge

  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 2 cups buttermilk
  • 1 cup sourdough starter, unfed

waffle or pancake batter

  • all of the overnight sponge
  • 2 large eggs
  • 1/4 cup vegetable oil or melted butter
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda


To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.  In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk. Cover and let rest at room temperature overnight.

In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.

 Add the salt and baking soda, stirring to combine. The batter will bubble.

 Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.

Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.





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