Serving Size – 3.5 waffles
The night before:
- 2 oz butter (4 tablespoons)
- 1 cup milk
- 9 oz sourdough starter (fully hydrated at a 60% water/40% flour hydration) (1 cup)
- 1 teaspoon salt
- 1 tablespoon brown sugar, packed
- 6 oz all purpose flour (1.5 cups)
Melt the butter. Stir in the brown sugar and cold milk and salt. Add the starter and mix well. Cover and let sit at room temperature 8 hours or overnight.
In the morning:
- 2 eggs
- 1/4 teaspoon baking soda
While the waffle iron is heating up, add the eggs and baking soda and mix well. Pour 1/2 cup batter into each side of the waffle iron. Mine looks like this.
Makes 3 full and 1 half waffles.