For the overnight sponge:
2 cups all-purpose flour
2 tbsp. sugar
2 cups buttermilk
1 cup sourdough starter, straight from the refrigerator (not fed)
2 cups all-purpose flour
2 tbsp. sugar
2 cups buttermilk
1 cup sourdough starter, straight from the refrigerator (not fed)
For the waffles:
2 large eggs
¼ cup vegetable or canola oil, or melted butter
All of the overnight sponge
¾ tsp. salt
1 tsp. baking soda
2 large eggs
¼ cup vegetable or canola oil, or melted butter
All of the overnight sponge
¾ tsp. salt
1 tsp. baking soda
Directions:
To make the overnight sponge, combine the flour, sugar, buttermilk and sourdough starter in a large mixing bowl. Mix well to blend. Cover and let rest overnight at room temperature.
To make the overnight sponge, combine the flour, sugar, buttermilk and sourdough starter in a large mixing bowl. Mix well to blend. Cover and let rest overnight at room temperature.
When you are ready to make the waffles, preheat a waffle iron according to the manufacturer’s instructions. In a small bowl or liquid measuring cup, combine the eggs and oil or butter. Add to the overnight sponge. Mix in the salt and baking soda, stirring well to combine. The batter will bubble. Pour the batter into the preheated waffle iron and bake according to the manufacturer’s instructions.
Note: I usually cut the recipe in half for the two of us, it makes about 6 waffles using 1/2 cup batter per waffle.
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Source: King Arthur Flour
