When you have a sourdough starter at home you eventually realize that there is only so much bread you can bake. We have enjoyed looking at other uses for "the beast" and breakfast was a good starting point. Make sure your starter is well fed and thick for making this waffle batter. The lactic tang in the first bite jars your taste buds and the last of the sleep left in you departs as your senses demand that attention be paid to the meal at hand. The waffles themselves are a starting point, happily supporting sweet butter, maple syrup, honey, fresh berries, softly whipped cream, dark chocolate, salty caviar, and almost any other ingredient you fancy at your breakfast table.
1000 grams thick sourdough starter
110 grams whole egg
50 grams butter
50 grams maple syrup
5 grams salt
5 grams baking soda
Place the butter and the maple syrup in a pan. Put the pan onto the heat on medium to just melt the butter. Wisk the egg yolks together with the salt and then stir them into the sourdough starter. Once the eggs are incorporated stir in the melted butter and syrup mixture. Finally add the baking soda and stir the mixture to combine.
Cook the waffles in a waffle iron until golden brown. Serve with butter and syrup.