Serious Eats: Recipes

Bread Baking: Sourdough Waffles

[Photograph: Donna Currie]

That sourdough starter you have bubbling away has more uses than just for bread, you know. How about some waffles?

Remember those wonderful mornings when Mom would fire up the waffle maker, and breakfast would be waffles dripping with butter and syrup, and maybe a side of bacon or sausages? Yeah, I don't remember that at all. As far as I know, my mother never owned a waffle maker. So I'm making my own waffle memories here.

Tips on Making this Recipe...
by hand-kneading »
in a stand mixer »
with a food processor »

The beauty of using starter for waffles is that the starter doesn't have to be completely active to still make a nice waffle. It's used for flavor more than anything else, so a sleepy starter from the fridge or a fiercely bubbling starter on the counter, or a new starter that's not quite ready—they're all just as good. After all, the baking powder in the recipe provides most of the lift.

Of course, the flavor you end up with will depend on your starter. A really mild starter will be much less assertive in the waffles than if you've got a seriously sour starter brewing. Either way, it's a great use for starter, particularly if you've been aggressively feeding, your jar is threatening to overflow, and it's not a convenient day for breadmaking.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. She launched the blog Cookistry and has now joined the Serious Eats team with a weekly column about baking.

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