This recipe is for a GLUTEN based sourdough waffle. While I personally can’t stomach gluten, it doesn’t mean that everyone in my family is gluten free! So occasionally Brad decides to indulge in his sourdough culturing, and makes a whole load of bread and other delicious sourdough creations.
This waffle recipe involves fully fermenting the waffle batter overnight, so it is perfect for anyone seeking a sourdough recipe. It’s also great for anyone who likes to wake up in the morning and discover that their waffle batter is already fully mixed and in the fridge!
This recipe is based on a traditional Belgian style waffle, but the sourdough flavour means that it is easily converted into something savoury rather than sweet. Feel free to enjoy it either way!
- 1 cup active sourdough starter
- 3 cups of warm milk
- 4 cups of flour
- ¾ cup of melted butter
- 3 eggs
- 2 tsp vanilla
- 1½ tsp salt
- ½ cup sugar (optional, see notes for savoury flavour options)
- Warm the milk (to approx. 32-35 C / 90-95 F), and mix with the flour and sourdough starter.
- Let the mixture sit out at room temperature for 1-2 hours before mixing in the remaining ingredients.
- Mix in the remaining ingredients, including the eggs and butter.
- Then cover with an airtight cover and leave it in the refrigerator overnight.
- In the morning, remove the batter from the fridge, and make waffles according to your waffle iron directions. The sourdough batter may require slightly longer to cook than your usual waffle recipe.
-Here’s the instructions for creating an active sourdough starter.
-If you want to make a savoury waffle, omit the sugar and add it other flavours. I like spring onions, cheese and fresh herbs.
-I own this waffle maker and love it.