Sourdough Belgian Waffles Recipes

Steps:

• Combine the starter, milk and flour in a medium bowl and cover with plastic wrap. Rest for 8 hours at room temperature, until the batter is light, full of bubbles, and roughly doubled in size. (If you'd like to make these for breakfast, you can refrigerate the batter overnight after this 8-hour rest.)
• Stir the egg yolk, butter, sugar and salt into the starter mixture until just combined and set aside.
• Beat the egg white and cream of tartar with a hand mixer on high until stiff peaks form, about 1 to 2 minutes, then fold the egg white into the batter using as few folds as possible to keep it from deflating (see Cook's Note). Rest the batter at room temperature for 20 minutes.
• Heat a Belgian waffle iron on medium heat. When hot, lightly coat both plates with nonstick spray. Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations and cook until crisp and golden brown. Serve immediately or cool on a rack and wrap in plastic wrap followed by foil and freeze for up to 3 months.
• To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).
• For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.
• Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The waffles are to be made with the discarded percentage of starter.

Steps:

• Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
• Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
• Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.

Steps:

• Proof starter as usual the night before, the next morning, measure out 1 cup starter and refrigerate the rest.
• Separate the eggs whites from the yolk and beat the yolks until creamy; reserve the whites and allow to reach room temperature.
• To the starter add the water, powdered milk, salt, sugar and melted butter; stir to blend; stir in flour.
• Add the beaten egg yolks, cover batter and allow to stand until double (approximately 1 hour).
• Just before baking, beat egg whites until stiff but moist and gently fold into batter along with vanilla.
• Bake on preheated waffle iron as per manufacturer's recommendations.
• Please note: the preparation time does not include the time need to proof the starter.

Steps:

• Combine the flour, baking powder, confectioners sugar, oil, milk and egg yolks.
• Beat the egg whites and salt until they stand in soft peaks, mix in the vanilla at this time and fold into the batter (do not over mix).
• Pour 1/8 of the mixture into a hot waffle iron and bake for about 2 minutes.
• Repeat with the remaining batter.
• Top with your favorite fruit and whipped cream and serve hot.