These are amazing and hardly any sugar! So enjoy as much syrup as you like.
When I make bread now, I make enough starter to do two things. For example, one bread and one waffle, or yesterday one bread and one olive bread. If this makes no sense to you, you may want to read my first post about making sourdough bread.
Waffles are awesome because you can freeze them and put them in the toaster. So I make a double batch. This recipe is a single batch.
Activating the starter:
You’ll need 100g of starter. If you are already making bread, double your starter and should be all set, even if you want to make a double batch of this recipe. If you aren’t already making starter for bread, activate 25 g sourdough starter, with 75 g water and 75 g flour and wait for it to double.
When the starter is ready:
Melt 86g (6 TBS) unsalted butter and let cool,
Then mix 460 g buttermilk or greek style yogurt with the butter.
Fold in 100g ripe sourdough starter
Now whisk in 250 g unbleached, all-purpose flour. (Unbleached is sooooo important! Bleaching flour strips all the good stuff that the sourdough starter needs to do its magic!)
Let stand overnight on the counter, covered with a tea towel.
In the morning, sprinkle the batter with 2 TSP sugar - yes that’s it! BTW I use raw sugar - then let stand until the sugar starts to melt.
While you are waiting, pre-heat the waffle iron.
Now sprinkle the dough with 3 g (1/2 TSP) baking soda and 5 g (1 TSP) sea salt. (I use Redmond REAL sea salt, mined in Utah. You can buy it on Amazon.)
Use a spatula to fold all together.
Then divide 2 large eggs:
Fold the egg yolks into the batter.
Whip up the egg whites.
Now you are ready to make the waffles in the pre-heated waffle iron.
Freeze the extras in a zip lock or my new favorite, re-usable, dishwasher safe (in the top rack) Stasher silicone storage bags.