Sourdough and waffles are a match made in heaven, because sourdough creates a waffle that's airy and delicate. Its slight tang is an ideal complement for butter and syrup at breakfast, and the flavor is hearty enough to make a good match with savory toppings. This recipe is an ideal way to use starter you'd otherwise discard.
For the starter: In a medium bowl, mix together the flours and sugar.
Stir in the buttermilk and starter. Cover with plastic wrap and let sit at room temperature overnight.
For the batter: Beat together the eggs, butter (or oil), salt, and baking soda. Stir into the starter; it will immediately start to form bubbles.
Place a rack on a baking sheet, put it in the oven, and preheat it to 200°F.
To cook: Preheat a waffle iron, grease when hot, and cook according to the manufacturer's instructions, until the waffle is golden brown.
Transfer the finished waffles to the oven to keep warm while you cook the remaining batter.
Leftover waffles can be frozen for a few weeks, and reheated in the toaster.
Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter — it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.
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