Crispy Sourdough Discard Waffles Recipe

These artisanal waffles transform your excess sourdough starter into a breakfast masterpiece. The overnight fermentation develops complex flavors and creates a uniquely crispy exterior that encases a light, airy interior. The subtle tang from the sourdough perfectly balances the sweetness, making these waffles equally suitable for sweet and savory toppings.

Prep Time: 15 minutes + overnight rest
Cook Time: 20-25 minutes
Total Time: 35-40 minutes (+ overnight rest)
Servings: 6-8 waffles (6-inch diameter)

Ingredients

For the Overnight Sponge:

• 1 cup active sourdough discard (100% hydration)
• 1½ cups unbleached all-purpose flour
• 1½ cups whole milk (room temperature)

Morning Addition:

• Two large eggs (room temperature)
• ¼ cup unsalted butter melted and cooleTwo
• 2 tablespoons granulated sugarOne1 teaspoon pure vanilla extractOne1 teaspoon fine sea saltOne1 teaspoon baking soda

Detailed Instructions

1. Evening Preparation (12-14 hours before cooking):

   • In a large glass or ceramic bowl, thoroughly combine sourdough discard, flour, and milk until no dry spots remain
   • Cover with plastic wrap or a damp kitchen towel
   • Let ferment at room temperature (65-75°F) for 12-14 hours

2. Morning Preparation:

   • Whisk eggs in a separate bowl until light and foamy (about 1 minute)
   • Stream in melted butter while whisking constantly
   • Add sugar, vanilla, salt, and baking soda
   • Fold wet ingredients into the fermented batter until just combined (some lumps are okay)
   • Let rest for 10 minutes while preheating the waffle iron

3. Cooking Process:

   • Preheat the waffle iron to the highest setting
   • Lightly brush with oil before first waffle
   • Pour ⅔ cup batter into the center of the iron
   • Cook for 4-5 minutes until deep golden and crispy
   • Remove carefully with wooden utensils

Storage & Reheating

• Room Temperature: Store in a single layer in an airtight container for up to 2 days
• Freezer Storage: Cool completely, layer between parchment paper, and freeze for up to 3 months
• Reheating Methods:
  • Oven: 350°F for 5 minutes directly on the rack
  • Toaster: Medium setting, may need two cycles
  • Air Fryer: 350°F for 2-3 minutes

Pro Tips for Perfect Waffles

• Use room temperature ingredients for the best rise
• Don’t skip overnight fermentation; this develops gluten structure
• Watch for tiny bubbles forming in the batter before cooking
• Keep waffles warm and crispy in a 200°F oven on a wire rack
• Clean waffle iron between batches for consistent cooking
• Test doneness by watching steam output; when it slows significantly, the waffle is ready

Extended Variations

Classic Sweet:

• Adone 1 tablespoon honey to batter
• Top with maple syrup, cultured butter, fresh berries

Savory Brunch:

• Reduce sugar to 1 teaspoon
• Add ¼ cup grated Parmesan and fresh herbs
• Top with poached egg, hollandaise, chives

Dessert Style:

• Fold in ¼ cup chocolate chips
• Top with whipped cream, chocolate sauce
• Add banana slices and toasted nuts

Food Science

The overnight fermentation serves multiple purposes:It breakss down flour proteins, creating a tender crumb

1. Develops complex flavors through bacterial action
2. Improves digestibility of wheat proteins
3. Creates natural leavening through wild yeast activity

Fun Fact: Cornelius Swarthout of Troy, New York, patented the first electric waffle iron in 1869, revolutionizing home waffle-making nearly 150 years before sourdough became trendy!

[theyeastwecando.com]