Sometimes (okay, most times) I keep my sourdough starter going simply for the discard. Crackers, biscuits, buns and focaccia have all been amended and devoured, but nothing compares to waffles. Especially once Maurizio’s sourdough discard waffles were on my radar. His site, The Perfect Loaf, has a perfectly good recipe if you’re into eggs and butter. I’m not, but these were easy to adapt, and now I make them weekly.
Maurizio’s sourdough discard waffles
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These freeze beautifully, and unless you’re able to eat a waffle straight out of the iron while it’s hot enough to scald your fingers, I think waffles always taste best toasted from the freezer. The thinner your batter, the crispier your waffles. An airy waffle is best achieved with spelt or all purpose flour. Sometimes I ignore my family’s protestations and swap in up to one half cup of cornmeal, which gives them a toothsome crunch and a bit more chewiness in the center. This recipe is a great vehicle for other flours such as whole wheat or rye (I sub up to one cup/125 grams); the hours-long fermentation allows these flours to fully hydrate.
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WHISK together, 8-12 hours before serving:
2 cups oat or almond milk
1/2 cup fruity olive oil
1/2 cup (100 g) sourdough discard
1 tablespoon apple cider vinegar
2 teaspoons cane or turbinado sugar
2 cups (250 grams) spelt flour
COVER, set out at room temperature for at least 8 hours.
WHISK in while the waffle iron preheats:
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Thin with additional milk if necessary, just before waffling.
Cook according to your waffle iron’s specifications. Serve immediately, or reheat in the toaster to crisp them up if some time has passed. If freezing some for later: be sure they are cooled completely, zip up in a freezer bag, and enjoy for up to one month.
Prep time: 5 minutes | Fermentation time: 8-12 hours | Cook time: 20 minutes