VOLCANO Waffles

Last night I prepped this using my sourdough starter. These sourdough waffles need to incubate overnight. This morning the batter was all bubbly. When I added the baking soda it foamed and rose to the top of the bowl. I panicked, we had a volcano! Just like in junior high when you added vinegar to baking soda--to make a volcano, there was a reaction. Luckily I had my largest bowl nearby but not without some puddles of batter. Luckily my laptop, on the counter-top remained unharmed. I now call these VOLCANO WAFFLES.

They are good!

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.

Tips from our bakers

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.
-King Arthur Flour  

https://www.kingarthurbaking.com/recipes/classic-sourdough-waffles-or-pancakes-recipe

UPDATE: I made the sourdough waffles again today and this time there was no volcanic effect with the batter. I used whole wheat flour, an 1/8 of a cup of pinhead oats and some coarse cornmeal. The batter rested for 5.5 hours at room temps and came out great. I added 3 cups of frozen blueberries (picked last summer). They came out even BETTER than yesterdays batch! We ate them for supper and saved a bunch for breakfast tomorrow.

I think the VOLCANO affect that I had last time must've been from using bread flour which has malted barley in it. Also, my sourdough was 3 weeks old and very sour. Today it was alive but younger. Anyway it's fun to experiment. Next I'd like to make a pizza waffle.

UPDATE 9/26/21 I used whole wheat flour and they are light as a feather.  This is my go to recipe now. My sourdough is so alive I can make them immediately (without the overnight sponge waiting period).

UPDATE 10/8/21 These are light as a feather and when I do give them the overnight incubation they are even LIGHTER and if I give them 24 hours they are sourdough tangy. The last 12 hours incubating the fridge but allow ample room for rising batter. All delicious!

UPDATE: 10/16/21 We added an overripe banana to the batter and it tasted fantastic. We will do it this way again! One waffle is a perfect pre-swim meal.

UPDATE:  10/26/21 Used blender to puree bananas buttermilk, oil, eggs (to prevent banana lumps.)