The sourdough baking is strong in the house. Working from home means having the time to prepare the dough in the morning, punch down and shape after lunch and bake at dinner.
Sourdough bread baking comes with discard, and trying to be frugal, the using of said discard in as many recipes as possible. After four iterations, these waffles are finally something we both like. And bonus points, you can make a double batch and freeze them, because they freeze and thaw (in the toaster) beautifully.
Prep time: 15 minutes + overnight resting
Baking time: 35-40 minutes (depending on waffle iron)
Cooling time: 10 minutes
Total time: 50-55 mins (without resting time)
Servings: 10 waffles
Ingredients
- 220 gr sourdough discard
- 200 gr flour
- 90 ml oat milk
- 30 ml sunflower (or other neutral) oil
- 80 gr cane sugar
- 50 gr oats
- 1/2 tsp yeast
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
Instructions
- In a big bowl, mix all ingredients (by hand or with by machine).
- Cover bowl loosely, set in a nice room (not too cold, not too warm, about 21C) overnight, or up to 24h. The dough should have grown and be nice and bubbly.
- When ready to bake, preheat your waffle iron.
- Scoop 1/10 of the dough per cavity (use an ice cream / cookie scoop).
- Bake 7 minutes, remove from waffle iron and let cool on a rack.
- Repeat until all dough is used up.
Enjoy your waffles hot off the iron, or warm them up in a toaster for a nice snack.
Waffles will freeze nicely after completely cooled. Place waffles in resealable bag and freeze. Reheat (still frozen waffle) in a toaster.
