Overnight Sourdough Waffles

Folks-

I'm a couple of years late to the sourdough scene, but I've been experimenting with it the last couple of months. I started with the King Arthur Sourdough Starter recipe, which took a couple of weeks to really get going, but now that it is, I'm having fun with it.

I found a recipe on The Pantry Mama that I was able to modify to my needs, and they came out better than a couple of other recipes. These have an actual sour flavor, so that's a good thing.

Without further ado, here's my version:

Ingredients:

Night before:

100g sourdough starter, fed & bubbly (fed that morning)

360g whole milk

400g all purpose flour

100g sugar

Day of:

30g sugar

100g (about 1 stick) melted butter (cooled until it's just melted)

4 large eggs, beaten

24g baking powder (about 4 tsp)

10g salt (about 1 tsp)

20g sugar

The night before: mix together sourdough starter, whole milk, flour, and sugar. Cover with plastic wrap and leave on the counter overnight, or 12-15 hours.

The next morning, mix together the sugar, baking powder, and salt, and beat together the eggs and melted butter. Whisk ingredients into the batter from the night before, and allow to sit while heating the waffle iron. Use nonstick spray or a high smoke-point oil on the waffle iron, not butter, if you want crispy waffles. Makes about 8-10 waffles in a Belgian waffle iron.

Note: You can use discard if you haven't thought ahead, but fed starter works just a smidge better.

This recipe is easily halved.