These waffles are a good way to use up starter. Freshly fed starter can be used as well as starter that needs to be fed. The purpose of sourdough starter in this recipe is basically to break down the anti-nutrients in the flour. Thus, the overnight soak. Most quick breads made with sourdough do not need the sourdough starter for rising, but rather for the nutritional benefits. This recipe uses chemical and mechanical rising agents. Since the starter and buttermilk is acidic baking soda is used as the primary leavening agent, and whipped egg whites as a secondary rising agent resulting in very fluffy waffles.
Whole Wheat Sourdough Waffles
2 cups Whole Wheat Flour
2 TBSP. Sugar
2 cups Buttermilk
1 cup Sourdough Starter
2 Eggs, separated
1/4 cup Butter, melted
3/4 tsp. Salt
1 tsp. Baking Soda
In a medium size mixing bowl combine flour, sugar, buttermilk, and starter. Cover and let rest at room temperature overnight (at least 7 hours).
In the morning beat egg yolks, butter, and salt into the dough. It will be very stiff at first and take a few minutes of beating before it resembles batter. It will be a rather thick batter.
In a separate, spotlessly clean bowl, beat egg white until stiff peaks form. Fold egg whites into batter.
Sprinkle baking soda over batter and briefly stir to combine. The batter will start to bubble up once the soda is added. Scoop into a hot waffle iron and bake.
Yields: 8 smaller waffles