Sourdough waffles made using sourdough starter – no need for any additional leavening, and fluffy, crisp, and flavourful waffles. This recipe is lightly adapted from Alexandra's spelt sourdough waffles.
In a large mixing bowl, whisk together the flour, sugar and salt. Stir in the milk, starter, and melted butter, mixing until no streaks of flour remain.
Cover the bowl with a plate or lid and set it aside to rise overnight at room temperature. If your house is inordinately warm, above 20°C (68°F) or so, you may want to choose a cooler spot to prevent over-proofing.
The following morning, your batter should have risen significantly and the top should be covered in small bubbles.
Heat your waffle iron and grease with a bit of butter or oil before baking the waffles as instructed on your iron. They're done when the outside is lightly golden and crisp.
Place the baked waffles into a warm 200°F (90°C) oven on a wire rack to keep them warm - and crisp - while you finish the batch.
Serve warm with any desired toppings. Leftovers freeze well and can be reheated in the toaster.
Notes
• Your batter may smell a bit yogurt-like in the morning with dairy milk in the mix. This is totally fine, don't worry. If it smells really sour then it was probably left in way too warm a spot. If you're worried about the milk, either switch to non-dairy milk or less the batter rise in a cool place.