Whole Wheat Sourdough Waffles
Waffles made from a fermented whole-grain sourdough sponge (spelt/einkorn/whole wheat + rye) that yields flavorful, crisp waffles. The sponge ferments for at least 6 hours or overnight before finishing the batter and cooking.
Servings: 6 servings
Ingredients
For the Sponge
- 1 cupspelt einkorn or whole wheat flour(I prefer the mild flavor of spelt)
- 1 cuprye flour can substitute spelt/einkorn/whole wheat instead
- 1 cupunfed sourdough starter
- 2 tablespoonshoney or maple syrup
- 2 cupsbuttermilk or put 2 tablespoons white vinegar in measuring cup and add milk until it measures 2 cups; stir and let stand 10 minutes
For the Batter
- 2 large eggs
- 5 tablespoonsunsalted butter melted and slightly cooled
- 1 teaspoonquality pure vanilla extract
- 1 teaspoonsalt
Instructions
Instructions
- If you are using the milk-plus-vinegar buttermilk option, put 2 tablespoons white vinegar in a measuring cup, add milk until it measures 2 cups, stir, and let stand 10 minutes; otherwise use the 2 cups buttermilk from the ingredient list.
- In a large non-reactive mixing bowl, combine 1 cup spelt/einkorn/whole wheat flour, 1 cup rye flour (or the specified substitute), 1 cup unfed sourdough starter, 2 tablespoons honey or maple syrup, and the 2 cups buttermilk. Stir until the mixture is evenly combined.
- Cover the bowl and let the sponge ferment at room temperature for at least 6 hours or overnight. The sponge is ready when it is bubbly and has increased slightly in volume.
- About 10–15 minutes before you plan to cook, melt 5 tablespoons unsalted butter and let it cool slightly so it is not hot (so it won't cook the eggs).
- In a separate small bowl, crack and lightly beat the 2 large eggs.
- Add the beaten eggs, the melted-and-cooled butter, 1 teaspoon quality pure vanilla extract, and 1 teaspoon salt to the bubbly sponge. Gently beat or stir just until the batter is combined; do not overmix.
- Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the waffle iron if recommended by the manufacturer.
- Use the batter immediately. Scoop an amount appropriate for your waffle iron onto the hot waffle iron, close, and cook according to the manufacturer's instructions until the waffles are done to your desired crispness.
- Remove the waffles and serve immediately.
Equipment
- Waffle Iron
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
Notes
Notes
Fermentation: Fermenting the batter results in a tangier flavor which you may or may not be used to. Though I recommend fermenting the batter for its health benefits, if you prefer you can skip the fermentation process. Here’s how: Instead of using unfed sourdough starter use active/fed sourdough starter and let the batter sit at room temperature for about an hour, then proceed with cooking.
If you prefer to ferment the batter even longer, see the instructions in the blog post under “Longer Fermentation.”
Fermentation: Fermenting the batter results in a tangier flavor which you may or may not be used to. Though I recommend fermenting the batter for its health benefits, if you prefer you can skip the fermentation process. Here’s how: Instead of using unfed sourdough starter use active/fed sourdough starter and let the batter sit at room temperature for about an hour, then proceed with cooking.
If you prefer to ferment the batter even longer, see the instructions in the blog post under “Longer Fermentation.”