Classic Sourdough Waffles


  • 2 cups(241g) King Arthur Unbleached All-Purpose Flour
  • 2 Tablespoons(28g) sugar
  • 2 cups(454g) buttermilk
  • 1 cup(241g) sourdough starter, unfed/discard
  • 2 largeseggs
  • ¼ cup(50g) vegetable oil or 4 tablespoons (57g) melted butter
  • ¾ teaspoonsalt
  • 1 teaspoonbaking soda


  1. stir down your refrigerated starter
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  3. In a large mixing bowl, stir together the 1 cup (241g) unfed starter, flour, sugar, and buttermilk.
  4. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
  5. next day
  6. In a small bowl or mixing cup, beat together the eggs, and oil or butter.
  7. Add to the overnight sponge.
  8. Add the salt and baking soda, stirring to combine. (use mixer on low)
  9. The batter will bubble.
  10. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer’s instructions.
  11. Serve waffles immediately, to ensure crispness.
  12. Or hold in a warm oven till ready to serve.
Made by Brandon . If you find this project useful you can donate.