Prep: You can use discarded starter from making a new starter or unfed starter that you have to use up. Or you can feed your starter 50 g (1/2 cup) flour and 50 g (1/4 cup) water and allow it to become active and ready to use.
Top Tip:
In the Cheese and Jalapeño Waffles recipe, you can substitute the flour with any flour you like. I'm using wholegrain Einkorn, but any wholegrain will work - but you can also use Plain/All-Purpose, White Spelt, or nearly anything you have in the cupboard.
- Baker: Elaine Boddy
- Flours Used: Wholegrain Einkorn Flour
- Prep Time: 10 mins
- Bake Time: 10-15 mins
- Total Time: 35 mins
- Makes: 1 round (4 individual waffle slices)
Whole Grain Sourdough Waffles Method
- Put all of the ingredients for the waffles of your choice in a mixing bowl and use a whisk to mix well to a lumpy batter.
- Set the bowl aside, uncovered, for the batter to rest for 5 to 10 minutes to thicken. Switch on your waffle maker to heat to the highest setting.
- Once the waffle maker is ready, pour all of the batter into the bottom plate. Pour it into the middle and it will naturally move into the outer edges. If your waffle maker is small, use just enough batter that it will spread to fill the space but not overflow. Refer to the manufacturing instructions as needed.
- Immediately close the lid and leave the waffles to cook until there is no more steam coming from the waffle maker and the waffles are cooked to your liking. In my waffle maker, this takes about 10 to 15 minutes.
- Remove the round carefully and place onto a plate. Cut into sections and serve.
