@betterbakesbygrace: you 🤝 a sourdough waffle wknd crispy on the outside, fluffy and tangy in the middle, with little pockets of caramelized pearl sugar throughout! not only so delicious but a VERY good way to use up sourdough discard! no wasting here! RECIPE: (makes 6-8 Belgian-style waffles, depending on your waffle iron) SOURDOUGH SPONGE 140g sourdough discard (½ cup) 130g buttermilk (½ cup + 1 tbsp) 70g all-purpose flour (½ cup + 1 tbsp) 10g brown sugar (2½ tsp) mix and put in the fridge overnight. BATTER sourdough sponge 1 large egg (50g) 42g melted butter (3 tbsp) 5g vanilla (1 tsp) 6g salt (1 tsp) 3g baking soda (¾ tsp) 70–100g pearl sugar (⅓–½ cup) Mix the sourdough discard, buttermilk, flour, and brown sugar until smooth. Cover and & let sit overnight in the fridge. Add the egg, melted butter, vanilla, salt, and baking soda to the sponge. Mix. Fold in the pearl sugar. Preheat your waffle iron and grease if needed. Add batter and cook until deeply golden and crisp. EAT AND ENJOY🫶🏼🫶🏼 #waffles #sourdough #sourdoughbaking #baker #brunch

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Friday 25 September 2026 20:14:38 GMT