Sourdough Discard Waffles

When I have accumulated a big tub of sourdough discard, I will make sourdough waffles. They are yummy as afternoon tea snacks or even breakfast. There are two recipes, one uses baking powder (adapted from The Clever Carrot), the other uses baking soda (adapted from That Sourdough Gal). The one which uses baking soda produces really crispy waffles.

Recipe A:

Ingredients

120g unfed sourdough discard (reduce if using more egg)

200g fresh milk

22g melted butter

23g egg (lightly whisked)

120g plain flour

8g baking powder

14g sugar

1/2 tsp salt

Method

1. Make sure waffle pan is well oiled and piping hot (i.e. smoking).

2. Mix sourdough discard with melted butter and egg using a whisk until well combined. 

3. Add milk and whisk to combine.

4. Add sugar, salt, plain flour and baking powder. Use whisk to gently fold in. Do not overmix.

5. Spoon the batter into hot waffle pan and cook for 2 to 3.5minutes (medium-low heat) on each side or until the waffle is golden brown.

6. Enjoy the waffles while they are warm. They are crispy on the outside and fluffy inside. The waffles will soften after a few hours, but will turn crispy again if you toast them in the oven. 

7. The waffles can be frozen. When you want to eat it, just put the frozen waffles in a toaster oven on low heat setting and toast for 2 to 3 minutes. It should taste like you have just cooked it.

Recipe B

Ingredients (makes 1 pan with 4 waffles)

125g unfed sourdough discard (reduce if using more egg)

20g melted butter

half egg (25g egg, lightly whisked)

5g sugar

1/4 tsp (0.8g) vanilla extract (Sprig brand)

0.1g (pinch) salt

pinch of cinnamon

1/4 tsp baking soda (sieved)

4g corn flour (sieved)

Method

Steps are the same as Recipe A. Key difference is to add the baking soda only after the rest of the ingredients have been mixed.