Introduction:
Hello, fellows. Today I want to share wne of my favorite ways to use up that extra sourdough starter, Sourdough discard waffles! , these waffles are not just your average breakfast – they have a delicious crunch on the sides and are full of softness and a little tang in it will feel a royalty, if you are looking for a way to make your morning more refreshed than ever then you need to try this, believe me, you will love this, So let’s get started
Table of Contents
What Is Sourdough Discard
Sourdough discard refers to the remaining part of the sourdough starter of the sour starter that is removed during the starter feeding process. It contains natural yeast and beneficial bacteria that give sourdough its unique flavor, yes of course like it cannot make bread by itself. Instead of throwing this waste away, you can mix it into different foods like pancakes, waffles, and bagels to add sour flavor.
Equipments:
- Mixing bowls (one large, one medium)
- Measuring cups and spoons for precise measurements
- Waffle iron
- Pancake griddle
INGREDIENTS:
- 142 grams of all-purpose flour equal to 1 cup and 2 tablespoons.
- 6 grams of baking powder, equivalent to 1 1/2 teaspoons.
- 30 grams of white granulated sugar is equivalent to 2 tablespoons.
- 4 grams of salt, which is equal to half a teaspoon.
- 2 Eggs that are Big
- 170 grams of milk, equivalent to 3/4 cup.
- 40 grams of melted butter, equivalent to 3 tablespoons.
- 226 grams of sourdough starter discard, equivalent to 1 cup.
- 4.2 grams of vanilla extract, equivalent to 1 teaspoon.
INSTRUCTION:
- Combine the flour, baking powder, sugar, and salt in a medium mixing bowl, using a whisk.
- Combine the eggs, milk, butter, and sourdough discard in a big mixing bowl and whisk them together.
- Slowly mix the dry ingredients into the wet ingredients until they are just combined.
- Lightly coat the waffle iron with grease and cook until pale golden.
Why use sourdough discard in sourdough discard waffle recipe??
Enhance in Flavor:
The sourdough discard adds a tangy flavor To your waffle and you will have a soft and complex taste when you start eating the sourdough waffle
Better texture:
Sourdough discard adds a soft texture to the sourdough waffle that complements the softness and fluffiness of the waffle, you must give it a shot
Less Waste:
We all don’t like to throw something so Instead of throwing your sourdough discarded, you can use it to make a delicious sourdough discard waffle and enjoy it with your family believe me it is delicious
HelpFull Tips:
- Rest and Batter: Letting the better to rest a little bit for a few minutes before cooking allows the gluten to relax a little bit, which will result in fluffier waffles
- Grease the iron: Even if your waffle is non-stick, if you add a little extra grease help ensure a crispy exterior and easy removal
- Don’t Overfill: Overfilling the waffle iron can cause the batter to spill out so you need to be careful about this, just don’t overfill
How to store:
Freezing 
:
If you want to make sourdough waffles ahead of time, you can freeze them, you need to cool down the brownies then stack the waffles with a baking sheet and store them in a freezer bag, It will keep for up to 3 months
Room Temperature:
Sourdough discard waffles can be stored at room temperature in an airtight container for up to a 2 days
Flavor Variation:
Chocolate chip waffle: If you want to make a chocolate chip waffle you need to add ½ cup of chocolate chips to the batter for a chocolatey taste
Savory Herbs Waffle: Add ¼ cups of chopped fresh herbs like the name parsley or dill and a handful of shredded cheese to the batter
Blueberry Waffles: just fold the waffle in 1 cup of fresh or frozen blueberries right before cooking for a fruity and juicy taste
Serving Suggestions:
Classic Waffle Breakfast: To make the classic waffle you just need to top it with butter, maple syrup,, and fresh fruits like blueberry for a traditional waffle
Chicken and waffles: Paur the waffle with crispy fried chicken and a drizzle of hot honey
Dessert waffle: Serve with a scoop of vanilla ice cream, chocolate sauce, and whipped cream for a decadent dessert
Nutritional Information:
- Calories 250-300 kcal
- Fat 10-15 grams
- Carbohydrates 30-35 grams
- Protein 6-8g
Facts:
Unique Flavor: The unique tangy flavor from the sourdough discard sets these waffles apart from the regular ones. This tartness complements sweet and savory toppings well, adding versatility to the waffles.
Nutritional Benefits:
Leftover sourdough waffles benefit from the fermentation process of sourdough discard, enhancing gluten digestion and boosting nutrient content such as vitamins and minerals. I think this is the best way to make the waffles more easily digestible compared to those made with store-bought yeast.
Zero waste baking:
Utilizing More than enough sourdough discarded in waffles helps to minimize sourdough waste. So Instead of discarding the sourdough starter, you can make it into your recipes to reduce food waste and make the most delicious recipes from it
Conclusion:
Here you go – tasty, simple sourdough discard waffles that will likely become a beloved dish in your cooking repertoire! These waffles not only provide a unique way to use excess sourdough starter, but they also add a pleasant tang and crunchy texture to your morning meal. No matter if you like them sweet or savory, plain or loaded with toppings, these waffles are extremely versatile and delicious. Try out this recipe and I guarantee you will not be let down!
Have a great time cooking and savor each crunchy, light mouthful!
You can use sourdough starter discard in recipes whenever you have leftover starter that you don’t want to waste. Here are some ideal times and types of recipes where sourdough discard is particularly useful:
Yes, you can use sourdough discard straight from the fridge!
Using sourdough discard directly from the fridge is a common practice in many recipes. The discard doesn’t need to be at room temperature, as it is typically used for flavor and not for its leavening ability. Here’s why and when you can use it cold:
Sourdough discard can last for quite a while, especially when stored properly.
In the Refrigerator:
Sourdough discard can last up to 1-2 weeks in the fridge.
