Sourdough Waffles

Sourdough Waffles

24hourkitchen-sourdough-waffles-breakfast

Lately I picked up Pedro, my new sourdough starter from ICC's bread kitchen. It's a 100% hydration liquid starter, similar to the one described in the Tartine cookbook. After a month of weekly feeds, my starter is now strong, healthy and smells amazing.

Earlier this week, I made these warm and cozy waffles which are really fitting for the snowy weather here in New York. The recipe is a mishmash of the The Perfect Loaf's and King Arthur's recipes, with some minor modifications. It does take a bit of preparation, which is really just mixing a few things together the night before. Better yet, the fermentation time is rather flexible, meaning you can wake up whenever and still have perfect waffles. 

These golden sourdough waffles have a great crunch and buttery sweetness, but the money is in the crumb. The levain gives it a chewy centre reminiscent of liege waffle, with weird and wild holes like a great sourdough. (just check out that cross section below!) The sweet savoury crumb ends with a slight tang, leaving you wanting for more.

24hourkitchen-sourdough-waffles-breakfast
24hourkitchen-sourdough-waffles-breakfast
24hourkitchen-sourdough-waffles-breakfast
24hourkitchen-sourdough-waffles-breakfast
24hourkitchen-sourdough-waffles-breakfast
24hourkitchen-sourdough-waffles-breakfast
24hourkitchen-sourdough-waffles-breakfast

Sourdough Waffles

Makes 8 waffles. Adapted from New York Times and King Arthur Flour.

For the batter:
1 large egg
ΒΌ cup unsalted butter, melted and cooled
Β½ teaspoon vanilla extract
Β½ teaspoon kosher salt
1 teaspoon baking soda

For the overnight sponge:
120g levain, or a mixture of levain and unfed sourdough starter
224g buttermilk
120g all-purpose flour
12g light brown sugar

  1. Put the levain and unfed sourdough starter in a large bowl and add the buttermilk, flour and sugar. Stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
  2. When you are ready to cook, whisk the egg, melted butter or oil and the vanilla extract together in a small bowl, then add the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
  3. Pour some of the batter onto a preheated greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.
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