Sourdough Waffles For Four

Our weekend favorite is sourdough waffles. These beat baking powder waffles by a mile; if we can't make these, we don't eat waffles. When you have a starter to take care of, and you don't have time to make bread, waffles are the answer. You can make these a weekly ritual with very little effort, thus feeding the masses (and the sourdough starter at the same time). This also makes great pancake batter. Here's what we do:

The Sponge
1 cup King Arthur Unbleached All-Purpose Flour
1 cup King Arthur 100% White Whole Wheat Flour
2 tablespoons sugar (unbleached or white)
2 cups buttermilk, slightly warmed (this is where a microwave can help)
1 cup sourdough starter

The Batter
all of the sponge (above)
2 eggs
1/4 cup vegetable oil (or melted butter if you feel like throwing caution to the winds)
1/2 to 1 teaspoon salt (to taste)
1 teaspoon baking soda

Making the Sponge: This first step is best done the night before you want to serve the waffles. First, remove your starter from the refrigerator, stir it together with a spoon or whisk and pour out a cup. In a large mixing bowl, combine the flours and sugar. Pour in the buttermilk and the sourdough starter. Stir this mixture until just combined. Cover loosely and let this sit on your counter until the next morning.

Feeding the Starter: Add to the remaining starter a cup of water and a cup of flour. Stir, cover loosely and let it sit out on your counter until the next morning to let it work and grow. Then refrigerate it until you want to use it again.

Creating the Batter: Next morning, complete the batter while you preheat your waffle iron. In a small mixing bowl, beat together the eggs, oil or butter, salt and baking soda. Let the children (of any age) blend this into the sponge you made the night before. (Watch what happens; it's neat.) Grease your iron (a pastry brush makes this easy) and pour on 1/3 to 1/2 cup of batter. Close the iron. A waffle usually cooks in 2 to 4 minutes. If you try to raise the lid and it's reluctant to come, the waffle is probably not done. Waffles are best eaten right from the iron if you like them crisp, traditionally with butter and maple syrup.

Note: For a crowd, you can double this recipe.