Breakfast is the most important meal of the day, and this morning lets whip up homemade sourdough waffles with discard topped with fresh fruit, butter and maple syrup.
Homemade Sourdough Waffles with Discard Video
What is Sourdough Discard
Did you know that, Modern day commercial yeast that I grew up on did not exist until after the 1800’s.
Before the 1800’s wild yeast was the only way to bake such as golden loafs of bread. Many of our ancestors grew yeast by creating a Sourdough Starter.
Sourdough Starter is a mixture of flour and water and over time creates a yeast. Creating a sourdough starter is leaven to making breads and other bakery treats. Discard is create from the starter in the first seven days or when you have an abundance of sourdough starter. When I have an a lot of sourdough I and not plan on using for a week then I will make a discard recipe such as homemade sourdough waffles.
Take note, after sourdough has stood on your counter for three days , it will give off a strong smell that is because it is fermenting. Sourdough Starter is a product of the environment; it will adapt and grow in the atmosphere it is raised in!
The fermentation period will provide tasty baked items, good probiotics for excellent gut health and regulate blood sugar.
Why is Sourdough Discard Great?
There are many reasons why baking with sourdough is beneficial. First Sourdough is great because it can last a lifetime just by adding water and flour to create a leaven agent.
Sourdough is awesome because it adds vitamin B to the grains and is easy to digest.
Baking with Sourdough provide a distinct, delicious flavors to your baked goods.
The vinegar that is release while the sourdough is fermenting prevent baked goods from spoiling and will last long than using store bought yeast.
Tools Needed to Make Homemade Sourdough Waffles
After many years of baking and a drawers filled with tools, you really one need certain piece equipment that are good quality and to create amazing breakfast treats.
Measuring Spoons in baking is one thing I have learned; it MEASURES everything such as baking soda. It is nice to have 1/8, 1/4, 1/2, 1 teaspoon and 1/2, 1 tablespoon as well.
Measuring Cups are a must and a variety of size such as 1/4, 1/2, 3/4 and 1 cup are essential.
Silicone Oven Mitts are amazing, and I feel give the best protection from heat.
Waffle Maker can be very affordable. There are many great ones on the market that are under ten dollars and even create cute waffle shapes.
Spatula to mix and get every morsel combine while mixing and into the baking pan. Have a spatula that is flexible. Use a spatula for mixing, scraping and stirring ingredients.
Mixing Bowl that are not plastic makes baking amazing. Glass, ceramic, or stainless steel is great when baking because the bowls do not leach or retain past flavors.
Using a Sourdough Discard Regularly
If you know me I do not like to waste and find use in everything even sourdough discard. If you feed your sourdough starter regularly you will create a large volume and need to discard if you are not baking everyday.
Instead of throwing out, being wasteful or having your sourdough starter die use it in a recipe that uses a lot of discard such as waffles or pancakes. Note, make sure you have a least a 1/2 cup left of starter to build it back up!
Use your sourdough starter when it is freshly fed and active to gain the most health benefits.
Tips on Homemade Sourdough Waffles with Discard
First, before you begin cooking your homemade sourdough waffles with discard makes sure your waffle makers is lightly greased to prevent sticking.
Second, do not over mix your sourdough waffles with discard; the batter should be slightly lumpy.
Third, as soon as your top surface is full of bubbles and the edges look cook, the waffle is ready to flip. Do not flip waffle to early.
Fourth, serve your sourdough waffles immediately after cooking with fresh fruit and maple syrup.
Fifth, do not stack your sourdough waffles with discard because they will become soggy. To keep your homemade sourdough waffles warm place in a warm oven as a single layer.
Sixth, to keep your homemade sourdough waffles warm place in a warm oven as a single layer.
Homemade Sourdough Waffles with Discard Recipe
Crispy and fluffy are these homemade sourdough waffles with discard. Add fresh fruit, butter and pure maple syrup for a warm, filling breakfast treat.
Ingredients
- 2 cup of freshly fed sourdough discard (fed your sourdough at least four-eight hours before)
- 2 tablespoon raw honey
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 farm fresh eggs
- Four tablespoons of melted raw grass-fed butter.
- 1 teaspoons of pure vanilla extract
- Olive Oil or any good quality cooking oil for greasing your waffle iron
Preheat your waffle iron.
In a large bowl, whisk together the sourdough discard and honey. Gradually add eggs, melted butter and vanilla, mix until smooth. Now in a separate bowl add your dry ingredients baking soda and sea salt. Combine the wet to your dry ingredients and let rest for five minutes.
Once your waffle iron is warm spray or brush some olive oil on to to prevent sticking.
Pour about 1/4-1/2 cup of sourdough waffle batter onto the waffle iron and cook until brown, bubbly and then flip; continue till all the batter is gone!
Serve with warm butter, fruit and pure maple syrup!
If you rather pancake use this same recipe to create some amazing, fluffy sourdough pancakes.
Store sourdough waffles in a airtight glass container in the fridge for two days. Freeze up to two month in a freezer bag with parchment paper in between to prevent freezing together. Reheat and Warm waffles in a toaster oven or oven.
Makes Six-Seven large waffles or Ten – Twelve small waffles
Bon Appetite
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