Fermentation, Recipes
Sourdough Discard Waffles
These Sourdough Discard Waffles are crispiest outside, fluffiest inside, with a deep, tangy flavor
This is an overnight recipe (the gold standard for waffles). The long rest makes the batter extra flavorful and the texture unbeatable.
Makes 8–10 standard square waffles (or 5–6 thick Belgian ones) Ingredients (exact tested amounts)
This is an overnight recipe (the gold standard for waffles). The long rest makes the batter extra flavorful and the texture unbeatable.
Makes 8–10 standard square waffles (or 5–6 thick Belgian ones) Ingredients (exact tested amounts)
|
Ingredient
|
Weight
|
Volume
|
Notes
|
|---|---|---|---|
|
Sourdough discard (unfed, cold OK)
|
200 g
|
~1 heaped cup
|
100 % hydration
|
|
Whole milk (or buttermilk)
|
400 g
|
1⅔ cups
|
Buttermilk = extra tang
|
|
Melted butter (or neutral oil)
|
100 g
|
½ cup (1 stick)
|
Butter = best flavor & crispness
|
|
Large eggs
|
2 (≈110 g)
|
2
|
Separated (yolks now, whites later)
|
|
Sugar
|
30 g
|
2 Tbsp
|
Can be reduced to 15 g if you prefer less sweet
|
|
Vanilla extract
|
—
|
1 tsp
|
Optional but recommended
|
|
All-purpose flour
|
300 g
|
2½ cups (spoon & level)
|
Gives a perfect sturdy yet light texture
|
|
Fine salt
|
4 g
|
¾ tsp
|
Don’t skip
|
|
Baking soda
|
4 g
|
1 tsp
|
Added only in the morning
|
Night-Before Steps (5 minutes active)
- In a large bowl, whisk together until completely smooth:
200 g discard + 400 g milk + 100 g melted (slightly cooled) butter + 2 egg egg yolks + 30 g sugar + 1 tsp vanilla - Add 300 g flour and 4 g salt, whisking just until no dry streaks remain.
Batter will be quite thick — that’s correct. - Cover tightly (plastic wrap or lid) and leave on the counter overnight (10–14 hours) at room temperature (18–24 °C is ideal).
It will rise a bit, become very bubbly, and smell like tangy beer/yogurt.
Morning Steps (10 minutes + cooking time)
- Beat the 2 reserved egg whites to medium-stiff peaks (with a pinch of salt if you want).
(This is the secret to sky-high, feather-light waffles.) - Sprinkle 1 tsp baking soda evenly over the overnight batter → gently stir it in.
You’ll see it foam and lighten immediately. - Very gently fold in the beaten egg whites in 3 additions.
Keep as much air as possible — a few white streaks are fine. - Preheat your waffle iron to medium-high (setting 4–5 on most machines).
Brush or spray with a little extra melted butter. - Cook according to your iron:
- Standard waffle maker: ½–⅔ cup batter → 3½–4½ minutes until deep golden
- Belgian/deep-pocket: 1 full cup → 4½–5½ minutes
Do NOT undercook — the deep crispness is everything.
- Place finished waffles directly on the oven rack (100 °C / 210 °F) to stay hot & crispy while you finish the batch.
Flavor Variations
- Cinnamon-Vanilla: add 1½ tsp cinnamon + extra ½ tsp vanilla to the wet mix
- Lemon-Blueberry: add zest of 1 lemon + 150 g blueberries folded in at the very end
- Chocolate Chip: fold in 120 g mini chocolate chips with the egg whites
Storage & Reheating
- Freeze extras in a single layer → bag them.
- Re-crisp straight from frozen: 200 °C in the oven or toaster oven for 4–5 minutes (never microwave!).
These waffles are legitimately restaurant quality — shatteringly crisp shell, custardy interior, and that unmistakable sourdough tang.
Once you try this version, you’ll never go back to the same-day waffle recipes.
Enjoy!
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