Harnessing the often-discarded, tangy goodness of sourdough starter discard can breathe new life into your breakfast routine. By repurposing this ingredient, you can create waffles that are not only delicious but also boast a unique depth of flavor. The fermentation process in sourdough adds complexity and a subtle tanginess to the waffles, elevating them from ordinary to extraordinary. Additionally, using sourdough discard is a sustainable practice, reducing food waste and promoting eco-conscious cooking. The resulting waffles are wonderfully light and fluffy, showcasing a delightful texture that pairs perfectly with a variety of toppings. Incorporating sourdough discard into your waffle-making routine is a creative way to explore the versatility of this versatile ingredient.
Ingredients:
- 100 g Sourdough Starter discard or fed and bubbly
- 1 flax egg (To make the flax egg: Combine 1 tablespoon ground flaxseed with 2.5 tablespoons water. Let it sit for 5-10 minutes to thicken.)
- 90 g macadamia milk (can substitute other plant milk)
- 15 g oil
- 75 g All-Purpose Flour
- 25 g Sugar
- 6 g Baking Powder (2 teaspoons)
- 2.5 g Salt (½ teaspoon)
Instructions:
1. In a mixing bowl, combine the sourdough starter discard and the prepared flax egg.
2. Add macadamia milk and oil to the bowl, and mix well until smooth.
3. Incorporate the flour, sugar, baking powder, and salt into the wet mixture. Stir until just combined, being careful not to overmix.
4. Let the batter rest for about 10-15 minutes to allow the sourdough starter to work its magic.
5. Preheat your waffle iron and lightly grease it with oil.
6. Pour the batter onto the hot waffle iron and cook according to the manufacturer's instructions until golden and crispy.
7. Serve the waffles warm with your favorite toppings like maple syrup, fresh fruits, or whipped cream.
Enjoy these fluffy and flavorful sourdough waffles for a delightful breakfast treat.
This recipe makes 2 large waffles
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