Sourdough Waffles

Night Before:

4 oz butter (1 stick)
8 oz milk (1 cup)
9 oz starter (roughly 1 cup)
1 teaspoon salt
1 table spoon packed brown sugar
6 oz AP flour (roughly 1.5 cups)

Warm milk slightly and melt the butter.
Whisk butter into the milk and allow to cool to about room temperature
Whisk all ingredients together and cover tightly with plastic wrap
Allow to stand at room temperature overnight

Day of:

2 large eggs
1/4 teaspoon baking soda

Preheat waffle iron.
Whisk eggs and baking soda into batter
Spray waffle iron with cooking spray
Pour 1/2 – 3/4 cup of batter onto waffle iron and cook 3-5 minutes or until golden brown, crispy and delicious.
Repeat until you run out of batter.

Eat as soon as they come off the iron or allow to cool on wire racks (don’t stack them, they’ll get soggy).
Freeze cooled waffles and reheat in a toaster oven (or a toaster if yours is big enough). They keep for at least 3-6 months
in the freezer (it’s hard to say, ours get eaten well before then).

Recipe from Nancy Silverton’s “Breads From the La Brea Bakery

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