Homemade Sourdough Discard Waffles: A Delicious Way to Use Your Starter

Sourdough baking has taken the culinary world by storm, and with it comes the inevitable question: what to do with all that sourdough discard? Fear not, avid bakers! We have a trending, delicious, and incredibly smart solution: Homemade Sourdough Discard Waffles. This SEO-friendly article will not only provide you with a foolproof recipe but also highlight why this ingenious use of discard is a game-changer for anyone with an active sourdough starter. Get ready to transform your breakfast routine!

Why Sourdough Discard Waffles?

Sourdough discard, the unfed portion of your starter, often gets thrown away, which feels wasteful. But incorporating it into waffles adds an incredible depth of flavor and a wonderfully crisp texture that regular waffles just can't match. The slight tang from the sourdough elevates the classic waffle experience, making for a sophisticated yet comforting breakfast or brunch. It's an eco-friendly approach to baking that yields truly outstanding results.

Mastering the Art of Sourdough Discard Waffles

Creating these waffles is surprisingly simple and requires minimal effort for maximum reward. The key is to embrace the unique qualities the sourdough discard brings to the batter.

Ingredients You'll Need:

For the Waffle Batter:
- 1 cup (240g) unfed sourdough discard (100% hydration)
- 1 ¼ cups (300ml) milk (any kind works)
- ¼ cup (60g) unsalted butter, melted and slightly cooled
- 1 large egg
- 1 ½ cups (180g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Optional: 1 teaspoon vanilla extract

Step-by-Step Instructions:

Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, milk, melted butter, and egg until well combined. If adding vanilla, stir it in now.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Ensure there are no lumps.
Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Mix gently with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will lead to tender waffles. Overmixing can result in tough waffles.
Rest the Batter (Optional but Recommended): For best results and a slightly more developed flavor, cover the bowl and let the batter rest at room temperature for 15-30 minutes. You can even refrigerate it overnight for an even deeper sourdough tang, just ensure it comes to room temperature before cooking.
Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer's instructions. Lightly grease it with cooking spray or butter if your waffle iron isn't non-stick.
Cook the Waffles: Pour about ½ cup (or the amount recommended for your waffle iron) of batter onto the hot waffle iron. Close the lid and cook for 3-5 minutes, or until the waffles are golden brown and crisp. The cooking time will vary depending on your waffle iron.
Serve: Carefully remove the cooked waffles from the iron. Serve immediately with your favorite toppings such as fresh fruit, maple syrup, whipped cream, or a dusting of powdered sugar.