Sourdough Discard Belgian Waffle Recipe

Course: Breakfast

Cuisine: American

Keyword: Belgian waffles, sourdough waffles

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: (1 waffle per serving)

Calories: 187kcal

Author: Victor

200 g discard sourdough starter scant 1 cup if using my 83.3% hydration starter; full cup if using the typical 100% hydration starter
180 g flour about 1 1/4 cups
455 g milk 2 cups minus 2 Tbsp; room temperature or slightly warm; 430 g (1 3/4 cups) milk if using 100% hydration starter
100 g vegetable oil 1/2 cup
50 g sugar one level 1/4 cup
15 g baking powder 1 1/2 Tbsp
10 g corn starch 1 1/2 Tbs
2.5 g salt 1/2 tsp
2 eggs egg whites and yolks separated
4 g vanilla 1 tsp

Combine dry ingredients in a large bowl and set aside.
In a separate bowl, whip the egg whites until stiff peaks.
In another separate bowl, combine the milk and the sourdough discard, and whisk until the starter is well-dispersed. Add the egg yolks, oil, and vanilla, and stir gently until homogenous.
Add the sourdough discard and milk mixture to dry ingredients and mix well.
Next, fold in the egg whites.
Preheat and lightly butter the waffle maker.
Cook in a waffle maker over medium-high heat for around 5 minutes or until the waffles are crispy and have a beautiful golden brown color.

I strongly recommend weighing the ingredients on a scale for best results. There is too much variance when using cups and spoons.