Waffles!! our family loves them! This sourdough waffles batter can be mixed up a day or two before you want to make them. You can either ferment the batter on the counter at room temperature or it can be cold fermented. These waffles have a crispy crust and just the right flavor to be delicious. If you have excess starter or discard this recipe is the perfect way to use it up. You can either use a large waffles iron or you can use a round mini Dash Waffle iron to make these perfectly round waffles that make perfect sandwiches.
The above sandwich is made with one small egg, 2 egg whites fried together. Dried venison, and 1/2 of a Laughing Cow Cheese Wedge. Altogether there is 6 grams of fat in this sandwich. This makes the perfect E breakfast. The Mini Dash Waffle Maker makes the perfect waffle for a sandwich.
There are many more sourdough recipes in the spiral-bound 600 page, Around the Family Table Food-Fun-Fellowship Cookbook. Included in this book are over 500 recipes, many pictures, and all recipes are labeled with fuel Buy It Now.
This batter was fermented at room temperature for 7 hours. I then covered it and set in on my porch overnight at 34 degrees. And, yes, nothing could get to it.
Sourdough Waffles THM E, DF, SF
- 2 cups White Whole Wheat Flour
- 1 cup sourdough starter, unfed or refrigerated starter
- 2 cups water
- 4 eggs whites
- 2 tablespoons melted butter
- 1 tablespoon Gentle Sweet
- ½ teaspoon salt
- 1 teaspoon baking soda
- In the evening: Mix White Whole Wheat Flour , starter, and water together. Cover lightly and set at room temperature 7 hours or overnight. In the morning: Whisk together the eggs whites until soft peaks form. Mix into sourdough mixture along with butter, Gentle Sweet, and salt. Sprinkle the baking soda over the batter. Stir until well mixed. The soda should immediately react to the sourdough and become bubbly. Cook in hot waffle iron. My iron holds one cup of batter and cooks for 3½ minutes. 24 waffles
- 1/4 cup batter fills a Mini Dash Waffle Maker. 34 mini Dash Waffles
- The amount of waffles will vary due to the different sizes of waffle irons. You could eat 1/8th of the recipe and still be in a carb category.
- I will mix my waffle batter and allow it to ferment at room temperature for 5-6 hours. I then place it in the fridge overnight to make the following morning. To cold ferment–mix the batter and place in the fridge for 3 days.
- If your batter is thinner than you would like when you are ready to make the waffles, add oat flour or oat bran until desired consistency.
- I use my KitchenAid Hand Blender with the wire whisk attachment to beat the egg whites.
I cool the waffles on a cooling rack. They can be frozen for a quick breakfast. Just pop them in the toaster for a few seconds.
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Sourdough Waffles THM E, DF, SF
Ingredients
- 2 cups White Whole Wheat Flour
- 1 cup sourdough starter unfed or refrigerated starter
- 2 cups water
- 4 eggs whites
- 2 tablespoons melted butter
- 1 tablespoon Gentle Sweet
- ½ teaspoon salt
- 1 teaspoon baking soda
Instructions
-
In the evening: Mix White Whole Wheat Flour , starter, and water together. Cover lightly and set at room temperature overnight. In the morning: Whisk together the eggs whites until soft peaks form. Mix into sourdough mixture along with butter, Gentle Sweet, and salt. Sprinkle the baking soda over the batter. Stir until well mixed. The soda should immediately react to the sourdough and become bubbly. Cook in hot waffle iron. My iron holds one cup of batter and cooks for 3½ minutes. 24 waffles
Recipe Notes
1/4 cup batter fills a Mini Dash Waffle Maker. 34 mini Dash Waffles
The amount of waffles will vary due to the different sizes of waffle irons. You could eat 1/8th of the recipe and still be in a carb category.
I will mix my waffle batter and allow it to ferment at room temperature for 5-6 hours. I then place it in the fridge overnight to make the following morning.
If your batter is thinner than you would like when you are ready to make the waffles, add oat flour or oat bran until desired consistency.
I use my KitchenAid Hand Blender with the wire whisk attachment to beat the egg whites.
There are many more sourdough recipes in the spiral-bound 600 page, Around the Family Table Food-Fun-Fellowship Cookbook. Included in this book are over 500 recipes, many pictures, and all recipes are labeled with fuel Buy It Now.
It looks amazing but how do I make the starter dough?
You can make a starter by following these directions https://aroundthefamilytableblog.com/making-a-sourdough-starter/ or I can send you a small jar for the cost of $6.
Oops, I’m new to your site and see that you have a tab up on top! 😀
🙂
When do you put the honey in? I didn’t see it in the directions.
The honey is to be Gentle Sweet.
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So, for the three day cold ferment method, am I mixing the eggs, sweetener etc. before placing in the fridge, or right before cooking?
FOr the waffles you just mix the starter, flour, and water before putting it in the fridge.
Yes, I do.
These waffles were excellent. The recipe was easy to follow. Great way to use sourdough discard. Thanks for sharing your recipe.
If I accidentally forgot my waffle mix and it cold fermented for 7 days instead of 3, is it still good to make the waffles?
I would try and use it. It may have more sour taste.
Could I use Einkorn Flour for these? It’s all I have on hand currently :/ Or a Whole Wheat Pastry Flour?
You can use Einkorn or whole wheat pastry flour.
I made the waffles today. The batter was very thin (missed seeing your note about adding oat flour). They were very thin and airy and tasted very egg whitey. Any idea what I did wrong? This is my first day baking with your starter. I have bread in the oven and used discard to make these. it is probably “learner” error! But wanted to check!
They may just need more flour.
Can I use regular whole wheat flour instead of white whole wheat flour?
Hi! I am trying your waffles for the first time with my first sourdough discard. I just want to make sure I understand correctly before I start dumping ingredients 🙂 I am going to try what you did and ferment for 7 hours at room temperature, and then put it outside overnight tonight. For the 7 hour ferment, am I just mixing in the flour, starter, and water? At what point do I make the rest of the batter? After the overnight ferment?
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It gets confusing, I let the starter sit out all day yesterday, more lime 12 hours, I wanted to stick it in the fridge but felt that I needed to make the waffles before going to bed and it was already midnight. Was I actually supposed to stick them in the fridge after the 7 hours on the counter? They do taste yummy but now fearful that they aren’t on plan now. 🙁
The waffle batter (flour, water, and starter) needs to ferment for 7 hours. You then add the remaining ingredients and make them. You also can mix the flour, water, and starter and refrigerate it for 24 hours to ferment it if you wish.
New to this and a little confused. In both the top instructions and in the recipe format instructions it says both: “Mix White Whole Wheat Flour, starter, and water together. Cover lightly and set at room temperature overnight. In the morning, (add eggs, etc…)” And then there is this… “I will mix my waffle batter and allow it to ferment at room temperature for 5-6 hours. I then place it in the fridge overnight to make the following morning.” Are these 2 different methods or what? When you say, “I will mix my waffle batter…” is that adding all the waffle batter ingredients?
there are two different ways of fermenting the flour, room temp or a combination of room temp and fridge.
Ok so I mixed the flour, water, and starter covered it and let it sit on the counter for several hours. I then realized that I wasn’t going to get to make the waffles right away so I put it in the fridge however I then forgot about it in the fridge and it been over a week. Is this still ok to use or do I need to throw it out and start all over?
You can still use the batter…it may be a bit sour.
Do you have a recipe for dried venison?
Are you talking about jerky or a dry beef type?
I accidentally left my re-fed started on the counter all night. It’s pretty thin. Can I salvage it? Smells good! lol
Hi Glenda, boy I am learning a lot. Love your cookbook. I was trying the waffles for the first time and missed the fermentation step. Lol I mixed first three things and then stuck in fridge overnight. Can I still ferment it for 7 hours and then keep going or will it be too starving? Thanks!
And…. This is Julie! Not Jukie. Typing too fast!
are you mixing the batter for the waffles?
I have just the water, starter and batter mixed together and after mixing, it went straight into the fridge over night. I think I read on another comment you can leave it in fridge for 24 hours instead of on the counter for the ferment so I just put it back in the fridge.
I meant, I have the water, starter and flour mixed together, only. Sorry about the confusion!
That needs to either ferment 7 hours at room temp or you can put it in the fridge for 24 hours or a combination of room and fridge ferment.
Hey Glenda, does the waffle batter have to ferment if I have active starter?
yes, it does.
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