Whole-wheat Sourdough Waffles

Start this recipe the night before for morning waffles or in the morning if you'll be having them for dinner. Made with white whole-wheat flour, the batter is thick and elastic producing scrumptious and full-flavored waffles.. This method is based on Nancy Silverton's in Breads from La Brea Bakery and adapted by me over the years. For best results, use a sourdough starter that you've fed within the past three days. (The longer in advance the more tang the waffles will have.)
Course Breakfast
Cuisine American
Prep Time 12 minutes
Cook Time 3 minutes
Total Time 15 minutes
Servings 7 waffles
Calories 375 kcal
Author Lynne Curry
Ingredients

1 1/2 cups sourdough starter "fed" within the past 3 days
4 tablespoons melted butter
1/4 cup vegetable oil
1 1/4 cups milk whole or skim
1 tablespoon maple syrup
1 1/3 cups stone-ground white whole-wheat flour
1/4 cup uncooked 8-grain cereal
3 eggs
1 teaspoon salt
1/4 teaspoon baking soda

Instructions

Whisk together the starter, butter, oil, milk, maple syrup, white whole-wheat flour and 8-grain cereal in a large mixing bowl until well-blended. Cover securely with plastic wrap and let sit at room temperature for 8 to 12 hours.

Uncover the batter, which will be thick and have bubbles broken all over the surface. Whisk in the eggs, salt and baking soda.

Heat an electric waffle maker to its highest setting. Ladle enough waffle batter onto the bottom plate to come within 1 inch of the edge. Close the top plate and cook the waffle until it stops steaming and the surface is nut-brown, 3-4 minutes.

Recipe Notes

This recipe makes 1 quart of batter. If there is extra batter, cook the waffles, cool and freeze them in a resealable plastic bag for up to 1 month. Reheat in a toaster or low oven until hot and crisp.