Description

This is a halved version of a very good King Arthur Recipe, one of our favorites.

Ingredients

Overnight Sponge
1 cup (4 1/4 oz) Unbleached All-Purpose Flour
1 tablespoons sugar
1 cup (8 oz) buttermilk
1/2 cup (4 1/4 oz) sourdough starter, unfed/discard

Waffle Mix
all of the overnight sponge
1 large eggs
1/8 cup vegetable oil or melted butter
1/2 teaspoon salt
1/2 teaspoon baking soda

Directions

To make the overnight sponge, stir down your refrigerated starter, and remove 1/2 cup. Note: This is a good opportunity to feed the remainder, if necessary.

The night before: In a large mixing bowl, stir together the 1/2 cup unfed starter, flour, sugar, and buttermilk. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.

The day of: In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.

Add the salt and baking soda, stirring to combine. The batter will bubble. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.

Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Yield: 1/2 dozen 8" waffles or about a dozen medium pancakes.