Now that I'm in the sourdough business, I've been trying different recipes for using up the extra starter. This is by far the best one! There is so much flavor in these waffles and they are perfect for a Belgian waffle iron.
for the sponge
1 cup water
2 cups milk
1 cup sourdough starter
2 cups all-purpose flour
1 cup whole wheat flour
for the batter
1 ½ sticks (12 Tbsp) melted butter
4 eggs, room temp
3 tablespoons brown sugar
1 teaspoon vanilla extract
1½ teaspoons salt
1½ teaspoon baking soda
(optional) ½ teaspoon nutmeg
(optional) 2 teaspoons cinnamon
1. Mix water, milk, sourdough starter, and flour together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles—4 hours to overnight.
2. When you are ready to cook, whisk melted butter, eggs, sugar, and vanilla extract together in a small bowl, then fold into the rested sponge. Add the salt and the baking soda (and spices) to the batter and mix to combine.
3. Preheat a waffle iron according to manufacturer's instructions.
4. Pour batter onto preheated iron and bake until crisp and golden.
5. Serve immediately with your favorite toppings.
