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.