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. Note: This is a good opportunity to feed the remainder of your starter, if necessary.
To make the batter: Beat together the eggs, butter or oil, salt, and baking soda. Blend this into the sponge.
Grease and heat your waffle iron, Belgian or standard.
Pour 1/3 to 1/2 cup batter into your waffle iron, and cook as directed, until brown and crisp.
Serve warm, or freeze for up to 2 weeks, reheating in your toaster.
Tips from our Bakers
Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter – it’ll be ready for baking about 24 hours after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.
- If you'd like, substitute only all-purpose flour for any or all three flours.