Golden Pumpkin Sourdough Waffles

I have always loved sourdough bread, and am currently in the process of making sourdough starter and wanted to try this recipe for the discarded dough during the process.   Sourdough starter takes about 7 days to cultivate and every day some dough is removed and replaced with more fresh flour and water.

The following recipe requires active sourdough starter which can be used after the 3rd day of fermentation.   Sourdough starter is very easy to prepare with flour and water, but must be tended to at 24 and 12 hour intervals until it is ready.    A search will result in many sourdough starter recipes.

The addition of the sourdough starter and requirement to let it rest at room temperature for 8+ hours results in a light airy waffle, crisp on the outside and tender on the inside.   Best results are to eat it right out of the waffle iron.


Golden Pumpkin Sourdough Waffles
By Sharon Oliver
Makes 7-8 round waffles

For the overnight sponge:
2 cups unbleached all purpose flour
2 tablespoons sugar or other sweetener
2 cups plant based milk mixed with 2 tablespoons vinegar
1 cup sourdough starter

For the waffle batter:

The overnight sponge
2 tbs ground flax seed mixed with 1/4 cup water
1/2 cup pure pumpkin puree (do not use pumpkin pie seasoned puree)
1/4 cup applesauce
1 tsp salt
1 tsp baking soda

1.  In a large bowl, combine the ingredients for the overnight sponge.  Cover loosely and let sit room temperature (about 70 degrees) at least 8 hours and up to 12 hours.

2. The next day add the waffle batter ingredients by gently folding them in until the mixture is evenly colored a light orange.

3.  Heat waffle iron and season if necessary to prevent sticking.   6 minutes is a perfect amount of time with my waffle iron.  Yours may vary.

Note:  You may also make pancakes with this batter.  Enjoy!

When you are finished making waffles, here is my easy-peasy waffle iron cleaning trick:

http://thecurlychef.blogspot.com/2015/01/cleaning-waffle-iron-trick.html