Sourdough-enhanced overnight yeasted waffles
active · version 1
Eric’s usual overnight yeasted waffles, adjusted so 120 g of sourdough discard replaces part of the flour and milk.
Ingredients
One household batch
- 120 g100%-hydration sourdough discard
- 1½ cupsflour
- 1½ cupsmilk
- 8 Tbspbutter
- 1 Tbspsugar
- 1 tspsalt
- 1½ tspinstant yeast
- 2eggs
- 1 tspvanilla
Method
- Melt the butter, add the milk, and cool until warm rather than hot.
- Whisk flour, sugar, salt, and instant yeast.
- Whisk the discard into the milk and butter, then combine with the dry ingredients.
- Cover and refrigerate overnight.
- In the morning, add the eggs and vanilla as in the original recipe, then cook in the waffle iron.
Notes
The commercial yeast remains at full strength for predictability; the peaked starter supplies fermented flavor rather than being the sole leavener.