Whole Wheat Sourdough Waffle Recipe
Sourdough waffles are our Sunday tradition that started before kids were born and still continues 10 years later. Everybody loves them and I enjoy how easy it is to make them. Waffles like these are not super healthy overall, but I make sure to use organic ingredients and whole wheat flour mixed 2/1 with organic all-purpose instead of just bleached flour.
Even with substitutions, sourdough waffles is not a meal that should be enjoyed too often or you will run into weight and health problems. Eating them rarely and controlling portions is something I learned from Nutrisystem. You are your own friend or enemy when it comes to food, but no matter what’s on your plate, you can choose to eat less and modify, but still enjoy life.
|1 cup of sourdough starter|
|1 and 2 tablespoons of organic brown sugar|
|2 ½ cups of organic whole wheat and organic all-purpose flour mix|
|2 cups of lukewarm water|
|1 organic egg|
|¼ cup of organic milk|
|4 tablespoons of organic olive oil|
|A pinch of Himalayan salt|
|½ teaspoon of baking soda|
You will also need a Belgian maffle maker and organic coconut or avocado oil spray.
The sourdough waffle making starts with a starter that in my case is kept alive for over 10 years. I got mine from my grandmother and it was in our family for generations, but you can make your own. Since I didn’t make mine, I don’t have directions for it, but you can find many recipes online.
It usually takes about 7 days to make your starter from just flour and water, but once it’s done, you can keep it in the fridge indefinitely.
I start my waffle making on Saturday evening. I take my starter cup from the fridge, stir it and pour everything into a wooden bowl. I add 1 tablespoon of organic brown sugar or sugar in the raw, 2 ½ cups of my organic flour mixture, and 2 cups of lukewarm water.
I stir everything gently and cover the bowl with a towel to stay warm overnight. Don’t worry about pressing all the lumps – the yeast in the dough will thin and combine everything by morning.
Next morning the most important thing is to take your dough container and refill it with about two ladles of fresh starter and put it back in the refrigerator. Once I had friends over and while talking cracked an egg into the bowl before I put some starter away and that was it – I had to have my grandma bring me new starter. I definitely learned from that mistake!
After you put the starter cup away, you can proceed.
You have to put one egg, ¼ cup of milk, and 4 tablespoons of oil into the bowl. Mix everything by hand, but thoroughly.
In a separate cup mix 2 tablespoons of sugar, ½ teaspoon of baking soda, and a pinch of salt. Slowly add this mix into the batter and stir continuously.
The batter will bubble up a little bit from soda and will become flat in a few minutes. It is ready for cooking!
Set your waffle maker to heating setting 3, but adjust it if it makes waffles too brown or too white. Some waffle makers have just one setting.
Spray some oil spray after each waffle to prevent sticking.
When the waffle maker is hot, scoop a ladle of batter, fill the hot grit, and continue until all the batter is gone.
This recipe will make waffles that are crunchy at first and soft after a few minutes.
They are decadently sour, fluffy, and oh so good! Expect about 8-10 waffles, which feeds our family of 4 and we always have leftovers.
Enjoy them with organic maple syrup, light whipping cream, strawberries, jam, or butter!