{"id":2319,"date":"2025-11-30T12:45:28","date_gmt":"2025-11-30T17:45:28","guid":{"rendered":"https:\/\/www.madischu.com\/?p=2319"},"modified":"2025-11-30T12:45:28","modified_gmt":"2025-11-30T17:45:28","slug":"sourdough-discard-waffles","status":"publish","type":"post","link":"https:\/\/www.life360coach.com\/index.php\/2025\/11\/30\/sourdough-discard-waffles\/","title":{"rendered":"Sourdough Discard Waffles"},"content":{"rendered":"
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These Sourdough Discard Waffles are c<\/span><\/span><\/span>rispiest outside, fluffiest inside, with a deep, tangy flavor
\n<\/span><\/span><\/span>This is an <\/span>overnight recipe<\/span><\/span> (the gold standard for waffles). The long rest makes the batter extra flavorful and the texture unbeatable.
\n<\/span><\/span><\/span>Makes 8\u201310 standard square waffles (or 5\u20136 thick Belgian ones)<\/p>\n

<\/span><\/span><\/span>Ingredients (exact tested amounts)<\/span><\/span><\/span><\/strong><\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n
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Ingredient<\/span><\/span><\/div>\n<\/th>\n
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Weight<\/span><\/span><\/div>\n<\/th>\n
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Volume<\/span><\/span><\/div>\n<\/th>\n
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Notes<\/span><\/span><\/div>\n<\/th>\n<\/tr>\n
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Sourdough discard (unfed, cold OK)<\/span><\/span><\/div>\n<\/td>\n
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200 g<\/span><\/span><\/div>\n<\/td>\n
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~1 heaped cup<\/span><\/span><\/div>\n<\/td>\n
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100 % hydration<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
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Whole milk (or buttermilk)<\/span><\/span><\/div>\n<\/td>\n
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400 g<\/span><\/span><\/div>\n<\/td>\n
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1\u2154 cups<\/span><\/span><\/div>\n<\/td>\n
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Buttermilk = extra tang<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
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Melted butter (or neutral oil)<\/span><\/span><\/div>\n<\/td>\n
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100 g<\/span><\/span><\/div>\n<\/td>\n
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\u00bd cup (1 stick)<\/span><\/span><\/div>\n<\/td>\n
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Butter = best flavor & crispness<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
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Large eggs<\/span><\/span><\/div>\n<\/td>\n
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2 (\u2248110 g)<\/span><\/span><\/div>\n<\/td>\n
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2<\/span><\/span><\/div>\n<\/td>\n
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Separated (yolks now, whites later)<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
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Sugar<\/span><\/span><\/div>\n<\/td>\n
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30 g<\/span><\/span><\/div>\n<\/td>\n
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2 Tbsp<\/span><\/span><\/div>\n<\/td>\n
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Can be reduced to 15 g if you prefer less sweet<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
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Vanilla extract<\/span><\/span><\/div>\n<\/td>\n
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\u2014<\/span><\/span><\/div>\n<\/td>\n
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1 tsp<\/span><\/span><\/div>\n<\/td>\n
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Optional but recommended<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
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All-purpose flour<\/span><\/span><\/div>\n<\/td>\n
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300 g<\/span><\/span><\/div>\n<\/td>\n
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2\u00bd cups (spoon & level)<\/span><\/span><\/div>\n<\/td>\n
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Gives a perfect sturdy yet light texture<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
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Fine salt<\/span><\/span><\/div>\n<\/td>\n
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4 g<\/span><\/span><\/div>\n<\/td>\n
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\u00be tsp<\/span><\/span><\/div>\n<\/td>\n
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Don\u2019t skip<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
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Baking soda<\/span><\/span><\/div>\n<\/td>\n
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4 g<\/span><\/span><\/div>\n<\/td>\n
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1 tsp<\/span><\/span><\/div>\n<\/td>\n
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Added only in the morning<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n


\nNight-Before Steps (5 minutes active)<\/span><\/span><\/span><\/strong><\/p>\n

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  1. In a large bowl, whisk together until completely smooth:<\/span>
    \n200 g discard + 400 g milk + 100 g melted (slightly cooled) butter + 2 egg <\/span>egg yolks<\/span><\/span> + 30 g sugar + 1 tsp vanilla<\/span><\/span><\/li>\n
  2. Add 300 g flour and 4 g salt, whisking just until no dry streaks remain.<\/span>
    \nBatter will be quite thick \u2014 that\u2019s correct.<\/span><\/span><\/li>\n
  3. Cover tightly (plastic wrap or lid) and leave on the counter overnight (10\u201314 hours) at room temperature (18\u201324 \u00b0C is ideal).<\/span>
    \nIt will rise a bit, become very bubbly, and smell like tangy beer\/yogurt.<\/span><\/span><\/li>\n<\/ol>\n

    Morning Steps (10 minutes + cooking time)<\/span><\/span><\/span><\/strong><\/p>\n

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    1. Beat the 2 reserved <\/span>egg whites<\/span><\/span> to medium-stiff peaks (with a pinch of salt if you want).<\/span>
      \n(This is the secret to sky-high, feather-light waffles.)<\/span><\/span><\/li>\n
    2. Sprinkle 1 tsp baking soda evenly over the overnight batter \u2192 gently stir it in.<\/span>
      \nYou\u2019ll see it foam and lighten immediately.<\/span><\/span><\/li>\n
    3. Very gently fold in the beaten egg whites in 3 additions.<\/span>
      \nKeep as much air as possible \u2014 a few white streaks are fine.<\/span><\/span><\/li>\n
    4. Preheat your waffle iron to medium-high (setting 4\u20135 on most machines).<\/span>
      \nBrush or spray with a little extra melted butter.<\/span><\/span><\/li>\n
    5. Cook according to your iron: <\/span><\/span>\n