Sourdough waffles with blackcurrant compote.
If you’re a sourdough baker, you’ll know that you have to discard starter in order keep it really active. I never like throwing anything away, even if it’s only flour and water. Well Sourdough waffles are the easiest and tastiest way to use up that sourdough discard. Very much the same method as making pancakes, as simple as that. They can be also be made sweet or savoury, the perfect brunch treat.
You probably don’t discard this much sourdough starter in one feed, that’s okay, you can store the discard in the fridge until you’ve built up to the right amount over a few days. The starter will become more tangy with time, adding flavour to the waffles.
Sourdough Waffles
Equipment
- Waffle iron
Ingredients
- 200 g white sourdough starter 100% hydration, meaning equal quantities of flour/water
- 100 g milk
- 2 large eggs
- 110 g plain flour
- 1 ¼ teaspoons bicarbonate of soda
- 20 g caster sugar omit if you’re making savoury
- A good pinch sea salt
- 20 g butter melted
Instructions
- Whisk the eggs with the starter and milk. In a separate bowl blend the flour, sugar, bicarbonate of soda and salt. Add this to the wet ingredients and whisk until you have a smooth batter. Finally whisk in the melted butter.
- Heat the waffle iron and brush with a little oil or butter before adding the batter. Ladle a little batter onto the hot waffle iron and shut the lid. Bake for 3-4 minutes. Serve with berry compote and thick Greek style yogurt.
sourdough waffles with Blackcurrant Compote
Tips:
- Omit the sugar and serve with smoked salmon, avocado and creme fraiche, top with a sprinkling of chopped chives.
- For a savoury vegetarian version, top with mashed avocado and roasted spiced chickpeas.
- Add a teaspoon of cinnamon to the batter and serve with a little maple syrup and Greek style yogurt.
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