Crust & Crumb Academy · Sourdough Discard
Sourdough Discard Waffles
Weekend waffles that use up your discard and beat anything from a box.
Ingredients
| Grams | Volume | Ingredient | Baker's % |
|---|---|---|---|
| Wet Ingredients | |||
| 200g | ¾ cup + 2 Tbsp | {{sourdough discard}}, unfed | |
| 180g | ¾ cup | whole milk, room temperature | |
| 2 large | 2 large | eggs, room temperature | |
| 56g | ¼ cup (½ stick) | unsalted butter, melted | |
| 10ml | 2 tsp | vanilla extract | |
| Dry Ingredients | |||
| 230g | 1¾ cups + 2 Tbsp | all-purpose flour | |
| 20g | 1½ Tbsp | granulated sugar | |
| 12g | 1 Tbsp | baking powder | |
| 3g | ½ tsp | baking soda | |
| 4g | ¾ tsp | fine sea salt | |
| 15g | 2 Tbsp | cornstarch | |
Process
1
Whisk Wet Ingredients
In a large bowl, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla extract until smooth and combined.
2
Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
3
Combine
Add the dry ingredients to the wet ingredients. Stir until just combined. A few small lumps are fine. Do not overmix, or the waffles will be tough.
4
Rest the Batter
Let the batter sit for 10-15 minutes while you preheat your waffle iron. This lets the leavening activate and the flour hydrate for a better texture.
5
Preheat the Iron
Preheat your waffle iron to medium-high heat. Grease lightly with cooking spray or brush with melted butter.
6
Pour the Batter
Ladle about ½ cup of batter onto the center of the iron. Don't overfill. The batter should spread to about ¾ inch from the edges when you close the lid.
7
Cook
Close the lid and cook for 3-5 minutes until the waffle is golden brown and crispy. Don't open the iron too early. Wait until steam stops coming out or your iron's indicator light signals done.
8
Transfer
Remove the waffle to a wire cooling rack. Do NOT stack waffles on a plate, or the steam will make the bottoms soggy.
9
Re-grease and Repeat
Lightly grease the iron between each waffle. Let it reheat for 30 seconds before adding the next batch of batter.
10
Preheat
Preheat waffle iron to medium-high. Grease lightly.
11
Pour
Use ½ cup batter per waffle.
12
Cook
Cook 3-5 minutes until golden and crispy.
13
Cool
Transfer to wire rack. Never stack on a plate.
14
Preheat
Preheat Belgian waffle iron to medium-high.
15
Pour
Use about ⅔ cup batter per waffle.
16
Cook
Cook 4-6 minutes until golden.
17
Cool
Transfer to wire rack immediately.
Baker's Percentages
Sourdough discard, unfed
87%
whole milk, room temperature
78%
eggs, room temperature
1%
unsalted butter, melted
24%
vanilla extract
4%
all-purpose flour
100%
📐 Learn How Baker's % Works →Henry's Tip
The batter should be thick but pourable, similar to pancake batter. If it seems too thick, add a splash of milk (1 Tbsp at a time). If too thin, add a tablespoon of flour.
Classroom Lessons
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