All Starter Sourdough Waffles
This recipe is great for using up extra sourdough starter. As an extra bonus, it's a super quick and healthy breakfast! There's no fermenting time involved, because there's no additional flour and the flour in the starter has already been fermented. If you have a sourdough starter, you understand that in order to keep your starter active you have to feed it, even if it's kept the fridge. To keep it from growing and taking over your kitchen, you need to either use it, or "discard" it. I am not about to throw out perfectly good sourdough starter, especially when I'm using whole Einkorn flour. That's money in the trash; instead, I make waffles and everyone's happy!
Easy Sourdough Waffles
Makes about 4-5 Deep, Round, Belgian Waffles
2 Cup Wholegrain Einkorn Sourdough Starter
1 tsp. Salt
1 tsp. Vanilla, optional
2 Tbsp. Healthy Oil, or Melted Fat
1 tsp. Baking Soda
1. Whisk eggs.
2. Mix in starter, salt, vanilla and oil.
3. Add baking soda to batter and whisk together.
4. Cook for approximately 2 minutes, or as directed on waffle maker.
The type of fat you use should be liquified. If you melt something like coconut oil, gently melt it so it's not too hot. Don't add hot oil directly to the eggs, or you'll end up with scrambled eggs.
Over-mixing can make waffles chewy instead of light and fluffy. For this reason, it's best to use a hand whisk for waffle batter.
If your batter is too runny, there are three likely reasons:
1. Your baking soda is too old.
2. Your flour is not ground fine enough. This can be remedied by blending your batter in a blender.
3. You're using a different type of flour.