How often do you feed your sourdough starter? I feed mine every week, and when I feel like baking, I take it out of the fridge and feed it for 2 days before I use it in my bread recipe. It might not seem like a lot, but the sourdough starter discard really add up. Instead of tossing them out or using them immediately, I’ve came up with a new method. I pour them into a jar and refrigerate them for a week or so until I am ready to make something out of them. I’ve become obsessed with baking with sourdough starter discards, almost more than making sourdough bread.
Sourdough starter discard is really a very versatile “ingredient”. It’s literally made with flour and water, which makes it easy to incorporate into standard recipes. That said, because it has been fermented, it does give off certain flavors and can affect the texture outcome of the recipe. Some of the most common uses are crackers, cookies and pancakes. But did you know it’s amazing for making biscotti? I recently created an almond sourdough biscotti recipe and everyone that has tried it has commented how easy it was to make the biscotti and how tasty it is!
So armed with this new confidence from other bakers’ feedback, I’ve embarked on a new baking adventure. For the last few weeks I have been making waffles with my sourdough discard. While sourdough waffles are not uncommon, I’ve invented a double chocolate sourdough waffles that my husband, my sister and my little nephew can’t get enough of. It’s crispy on the outside, chewy on the inside. Whether you make it plain or with the double chocolate ingredients, this recipe is guaranteed a keeper!
How do you store sourdough starter discard?
It’s very simple, you just need to scoop out your discard and place it in another jar. Seal it and refrigerate it for up to 3 weeks. Anytime you refrigerate your sourdough starter / discard, the low temperature will significantly slow down its feeding activity. For me, since I feed my starter once a week, I just scoop the new discard into the same discard jar from the previous week. When I am ready to bake with the discard, I will take the jar out of the fridge and use it as it is. There’s no need to bring it up to room temperature like you would with a sourdough starter.
How do you store the waffles?
After the waffles have completely cooled, I like to store them in a sealed freezer bag. They can be kept in the freezer for 2 to 3 months! To eat them, simply take them out of the freezer to defrost for 3o min and then you can pop them in a toaster oven to crisp them up. They will taste just the same if not more crispy than the freshly made batch.
Can you use other flour?
You can use rye, spelt, buckwheat or almond flour for this recipe. For rye, spelt and buckwheat, I recommend adding in more liquid (1/4 cup water or milk) because these types of flour tend to absorb more liquid. You can also mix up the different types of flour to test which texture you like the most. I used all purpose flour with almond flour for my recipe because I like the nutty flavor from almond flour.
Sourdough Starter Waffles 2 Ways
Level: (easy to hard)
Yield: 6-7 waffles
- 1/2 cup all purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoon sugar
- 1 1/2 cup toasted almond
- 3 tablespoon melted butter
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 eggs
- 1 cup sourdough starter discard
Double Chocolate (optional)
- 4 tablespoon chocolate chips (semi sweet or bitter sweet)
- 2 tablespoon cocoa powder
- 1/8 cup hot water
- Preheat waffle maker on high
- Mix all the dry ingredients in a large bowl
- In a separate bowl, mix all wet ingredients
- If you are making double chocolate waffles, pour hot water over cocoa powder and chocolate chips and stir until everything is melted. The hot water is essential to bloom cocoa powder. As the cocoa powder dissolves, it thickens the liquid and releases flavor particles within the powder. This technique brings out its chocolatey flavors.
- Combine all the dry and wet mixtures until blended (and chocolate mixture if you are using it). Do not overwork the batter otherwise gluten will develop and make the waffle too chewy.
- Pour 1/2 cup of batter on the waffle maker and bake for 5 minutes until crispy.
- Put freshly baked waffle on a wire rack before serving. If you place it on a plate, the steam will build up on the bottom and make the bottom of the waffle soggy.
- To store waffles, let them cool completely before freezing them.
For these double chocolate sourdough waffles, I recommend topping them with almond butter and banana slices. Or if you feel like treating yourself, add a scoop of ice cream to make it into a decadent dessert! I like eating them plain since it’s so chocolatey already. I would love to hear how you enjoy your waffles! Comment below and share your tips and tricks.
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