Overnight sourdough waffles that are crispy on the outside, chewy and tangy in the middle.
Prep Time: 10minutes
Cook Time: 10minutes
Resting time: 8hours
Servings: 8to 10 8" round waffles.
1cupliquid sourdough starter
3cupsall purpose flour (or a mixture of white and whole grain flour, such as spelt or whole wheat)
3 1/2 - 3 2/3cupswater (enough to make a stir-able consistency)
The night before, mix the starter, flour and water in a large bowl until smooth. Cover and leave overnight.
The next morning, whisk together the eggs, oil, sugar, soda, salt and seeds. Stir into the batter, mixing just to combine. Let rest for 15 minutes. The batter should be full of bubbles and fairly thin.
Heat the waffle iron, and cook according to the iron's instructions, using about 2/3 cup batter per 8" round waffle. Eat while hot and crispy with your choice of toppings, such as: creme fraiche, yogurt or softly whipped cream, fresh fruit, jam or preserves.
Nutritional values are based on one of eight waffles.