King Arthur Sourdough Waffles

These are fabulous and you need not prep them the night before. I liked them better when i didn't make an overnight sponge. The sourdough and buttermilk are sour enough!! Also, I prefer to use my fresh medium grind whole wheat flour in place of white flour. I also add additional salt (double the amount) when using kosher salt and whole wheat flour. Whole wheat has all of the natural wheat germ oils in it and this is why you'll need more salt.

Classic Sourdough Waffles or Pancakes

Overnight sponge

2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, unfed/discard

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

Instructions

To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup. Note: This is a good opportunity to feed the remainder, if necessary.
In a large mixing bowl, stir together the 1 cup unfed starter, flour, sugar, and buttermilk.
Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or 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.
Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

Want to make pancakes? Simply cook the batter in rounds on a griddle, rather than in a waffle iron.
For whole-grain waffles, substitute our white whole wheat flour or Premium whole wheat flour for some or all of the all-purpose flour.