High-Fiber Sourdough Waffles

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High-Fiber Sourdough Waffles

star rating (6) rate this recipe »
Published prior to 2008

When you have sourdough starter to feed and take care of, and don't have time to make bread, waffles are the answer. This batter also makes great pancakes.

Sponge
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (4 ounces) King Arthur 100% White Whole Wheat Flour (or use entirely all-purpose flour)
1/2 cup (2 1/4 ounces) Hi-maize Fiber; or substitute 1/2 cup all-purpose flour
2 tablespoons (7/8 ounce) sugar
2 cups (16 ounces) lukewarm buttermilk
1 cup (8 ounces) sourdough starter*

Batter
All of the prepared sponge (above)
2 large eggs
1/4 cup (2 ounces) melted butter or vegetable oil (1 3/4 ounces)
3/4 teaspoon salt
1 teaspoon baking soda

*Not yet fed; just as it comes from the fridge.

To make the sponge: In a large mixing bowl, combine the flour(s), Hi-maize, sugar, buttermilk, and starter, stirring just to combine. Cover loosely and let rest at room temperature overnight. (Feed the "mother" starter as you usually do, using 1 cup flour and 1/2 cup water.)

To make the batter: Beat together the eggs, butter or oil, salt, and baking soda. Blend this into the sponge. Pour 1/3 to 1/2 cup batter into your greased, heated waffle iron, Belgian or standard. Cook waffles as directed for your iron, till brown and crisp. Serve with butter and maple syrup. Yield: about eight 6" waffles.

Tip: Need some sourdough starter to get started? See our step-by-step directions for creating your own sourdough starter from scratch. Or, if you’re looking for a head-start, check out our classic fresh sourdough starter, a simpler path to fresh, ready-to-use sourdough starter.

Reviews

1
  • star rating 03/30/2015
  • LArcher from London, Ontario
  • Made this today and did what other reviewers did, added 1 tsp of cinnamon and 1 tsp of vanilla. I really liked the taste with the whole wheat flour. I did not have any hi-maize flour so I used just all purpose.
  • star rating 05/04/2014
  • vgrund from KAF Community
  • These are fabulous. Like some others, I added 1 teaspoon of cinnamon and 1/2 teaspoon of vanilla extract. Perfection. This is now our "go to" recipe.
  • star rating 03/27/2014
  • JuliN from Cincinnati, Ohio
  • Wow! These are excellent! I added 1 teaspoon of cinnamon just because my husband is a cinna-head. This recipe makes way more than we could eat and I wanted to try an experience to see how the batter holds up for a bit longer storage. Saved half of the batter in the batter pen (this site) and put in fridge to make this weekend. We'll see if that works, or if I should make the excess waffles and freeze for later. Used the fresh sourdough starter from KAF -- incredibly vigorous!
  • star rating 03/03/2013
  • moonmongrel293 from KAF Community
  • These are a great way to use up excess sourdough starter. I enjoyed the sourdough flavor, but after making two I decided to add a teaspoon of cinnamon to the batter to increase perceived sweetness. I also add a touch of vanilla which has the same effect. They are wonderful freshly made as well as heated from frozen. In short, delicious and healthy.
  • star rating 05/03/2009
  • Marilyn from Louisiana
  • Great recipe - very easy. My entire family loved the waffles. I was glad to see white wholewheat flour along with high maize as I'm tyring to add more whole grains to all of my baking and had both those King Arthur items in my pantry. Definitely a plus that I could use the "unfed" sourdough starter.
  • star rating 01/27/2009
  • NLK from Colorado
  • Strong sourdough flavor. I wasn't sure at first, but my husband was sold. After eating a few bites, the taste grew on me.
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