Waffles

Ingredients

• One of the below variations of flour, water, and rising agent
• 100g soy/alt milk (add enough to make it a batter)
• 1.5 tsp vinegar (opt. if using sourdough)
• 10g olive oil
• 1/2 tsp salt
• 1 Tbsp cornmeal (opt.)

100% Hydration Sourdough Discard

This is essentially the recipe from Zero Waste Chef[1] for pancakes, but it works well for waffles and is totally vegan, too, which is nice.

• 230g/1 cup 100% hydration sourdough discard (usually fairly spent)
• 1/8 tsp baking soda

60% Hydration Rye Sourdough Discard

• 24g 60% hydration sourdough discard
• 108g water
• 68g bread flour
• 40g whole wheat flour

Instant Yeast

• 1 tsp instant yeast
• 120g water
• 80g bread flour
• 40g whole wheat flour

Baking Soda

• 1/2-1 tsp baking soda
• 120g water
• 80g bread flour
• 40g whole wheat flour

Cookware

• Mixing bowl
• Dough whisk (opt.)
• Spatula
• Waffle iron
• 1/4 cup measuring cup, or something around that for scooping batter into the iron

Instructions

1. If using vinegar, mix vinegar and soy milk and let stand for 5 minutes or so until it "curdles" similar to buttermilk[2].
2. If using the stiff starter or standard yeast, mix everything together and let it rest for 8 hours/overnight. Otherwise, mix ingredients and use immediately.
3. Plugin and heat up the waffle iron.
4. Add 1/4 cup of batter at a time and let it cook. Repeat until batter is gone.

References

1. https://zerowastechef.com/2016/04/01/sourdough-pancakes/
2. https://www.thespruceeats.com/make-your-own-buttermilk-p2-995500

Last modified: 202409012329