Sourdough Waffles

Overnight Sponge

2 cups unbleached all-purpose flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, straight from the refrigerator (not fed)


Waffle Batter

All of the overnight sponge
2 large eggs
1/4 cup vegetable oil or melted butter
3/4 teaspoon salt
1 teaspoon baking soda

In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.  Cover, and let rest at room temperature overnight.

In a small bowl or mixing cup, beat together the eggs, and the oil or melted butter.  Add to the overnight sponge.

Add the salt and baking soda, stirring to combine.  The batter will bubble.

Heat the waffle iron and brush lightly with oil.  Pour the batter onto the waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes,


From King Arthur Flour website