MISC RECIPES - Ice Cream/Juices/Drinks
Sourdough Discard Waffle
February 11, 2023
| Recipe by Bake with Paws
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Don't waste your sourdough discard. I usually keep my sourdough discard in the freezer and it can last for months. There are so many ways to use it and turning it into waffles is just one way. These Sourdough Discard Waffles are crispy outside, soft inside and just delicious.
Please click "Sourdough Discard Recipes" to find out how I use my sourdough discard.
How To Store Waffles:
Store the waffles in the refrigerator in an airtight containers or ziplock plastic bags once it is completely cool. You should try to consume them in within few days (3-5 days). Just reheat the waffles in toaster oven, toaster, regular oven or an airfryer when you want to enjoy it.
If you want the waffles to last longer. Please store the waffles in the freezer. It'll be the same as storing in the refrigerator, keep the waffles in airtight container or ziplock plastic bags. Waffles can be kept in the freezer for several months (up to 3 months)
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Sourdough Discard Waffle
Yields: 5 waffles (4.5" square waffles)
INGREDIENTS
(A)
90g all purpose flour
10g wholewheat flour
1/2 tsp salt
2 tsp baking powder or double acting baking powder
1/4 tsp baking soda
(B)
200g sourdough discard (100% hydration, cold from the fridge)
100g full cream milk or fresh milk
1 tsp vanilla paste or extract
2 egg (M size, about 60g each with shell)
70g butter, melted
15g (1 Tbsp) brown sugar
METHOD:
- Preheat your waffle maker according to the manufacturer’s instructions.
- In a bowl, mix together ingredients A. Set aside.
- In a mixing bowl or jar, add in all the ingredients B. Mix with a hand whisk until all well mixed.
- Add in dried ingredients A to wet ingredients B. Mix until just incorporated.
- Ladle or pour the batter onto the preheated waffle maker until just full. Don't over fill. Cook for about 4 - 6 minutes until golden brown. The longer you cook, you will get more crispy crust. Repeat the same with the rest of batter.
- Transfer the waffles to wire rack.
- Continue to cook the rest of the waffles.
- It is best to serve immediately while the waffles still crispy. Top with sauce or fresh fruit at your choice. If the waffles lost its crispiness, just toast in the airflyer, toaster oven or oven.
- Store the leftover waffles in an airtight container in the fridge. Toast before serving.
Yum! Will definitely try this recipe this week. I am just needing to use up my starter. Thanks for the recipe! BlueWren.
ReplyDeleteLooks so good! Am very tempted to try it, just have to ask if it tastes sourrr?
ReplyDeleteHi, thanks for your interest in this recipe. Not sour at all because I added baking soda. When baking soda is added, it neutralizes those acids/sourness.
DeleteI hope you will like it too.
Cheers :)
Hello, thanks for the recipe. 2 medium eggs of 60 grams each, or 60 grams of egg in total?
ReplyDeleteHi, You are most welcome and thank you for your interest in this recipe. 2 medium eggs of 60g each. 60g egg with shell. Without shell is about 50g each and total egg used is around 100g +-.
DeleteCheers :)
i have tried this recipe and turn out great. thank you for sharing it.
ReplyDeleteHi, thank you for trying and your kind feedback.
DeleteHappy Baking :)
BTW, do you mind to give me rating in my Recipe card above?
DeleteThank you :)