Overnight Sourdough Waffles
- **Sponge**
- 227g sourdough starter unfed/discard
- 454g buttermilk
- 240g AP Flour
- 28g granulated sugar
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- **Morning**
- all of the overnight sponge
- 2 large eggs
- 50g vegetable oil or 4 tablespoons (57g) butter melted
- 1 teaspoon baking soda
- 3/4 teaspoon table salt
- To make the overnight sponge: In a large bowl, stir together the unfed starter, buttermilk, flour, and sugar. , Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight. The starter before the overnight rest (left) and after (right); it expands and becomes more bubbly., To make the batter: In a small bowl or mixing cup, beat together the eggs and oil or butter. Add the egg mixture to the overnight sponge, stirring just to combine., Add the baking soda and salt, stirring to combine. The batter will expand and may bubble a bit. , To cook the sourdough waffles: Pour the batter onto a preheated, greased waffle iron, and cook according to the manufacturer's instructions. Repeat with the remaining batter. , Serve waffles immediately, with your favorite toppings; or hold in a warm oven until ready to serve., Storage instructions: Store any leftover sourdough waffles in the refrigerator for a day or two; freeze for longer storage.
