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Saturday, 07 February 2009 13:31 |
Ingredients:
Overnight sponge
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons sugar
- 2 cups buttermilk
- 1 cup sourdough starter, straight from the refrigerator (not fed)
Waffle batter
- all of the overnight sponge
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 3/4 teaspoon salt
- 1 teaspoon baking soda
Instructions:
- To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup.
- In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
- Cover and let rest at room temperature overnight.
- In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
- Add the salt and baking soda, stirring to combine. The batter will bubble.
- Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
- Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
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