Ok, how many of you are still on the sourdough train? 🙋🏽♀️Yes? 🙅🏼♂️No?
For some of us, especially when starting out, making sourdough bread is complicated and a steep learning curve. But adding some sourdough discard into your foods is so easy! Foolproof! They always turn out good.
You know that consuming sourdough has TONS of health benefits, right? Eating sourdough lowers the glycemic for this meal and the next several meals. It stabilizes blood sugar. It makes the nutrition from the grain accessible since it ferments/pre-digests the grain and neutralizes phytic acid. Since the nutrition is unlocked it is full of minerals and B vitamins! Full of probiotics, which, after cooked, turns into prebiotic fuel for our healthy gut bacteria. So if you are going to eat waffles, they may as well be sourdough! And honestly, I think sourdough waffles are even more delicious than regular waffles.
For detailed instructions on maintaining and cooking with your own sourdough see my Natural Yeast Sourdough Sandwich Bread post.
- 2 cups whole wheat or white flour
- 2 cups milk (or milk substitute)
- 1 cup natural yeast starter (discard or active)
- 3 T coconut sugar
In the morning, add:
- 1/4 cup butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 3/4 tsp salt
- Combine overnight sponge ingredients. Mix well and let sit overnight. (I choose to let the milk sit at room temperature overnight to help it ferment. If you are uncomfortable with that, feel free to refrigerate it overnight.)
- In the morning, add the remaining ingredients, mix well, and cook your waffles on a waffle iron.
- The batter can be stored in the fridge for up to 3 days.