Overnight Sourdough Belgian Waffles

Adapted from Nancy Silverton

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Overnight Sourdough Belgian Waffles

Ingredients

THE NIGHT BEFORE

2 oz butter (4 tablespoons)

1 cup milk

9 oz sourdough starter (active and fed at a 60% water/40% flour by weight)

1 teaspoon salt

1 tablespoon brown sugar, packed

6 oz all purpose flour (1.5 cups)

IN THE MORNING

2 eggs

1/4 teaspoon baking soda

Instructions

1

THE NIGHT BEFORE:

2

Begin melting butter in a saucepan. In a bowl, add starter, salt, brown sugar, and flour. Once butter has melted, pour milk into saucepan to cool butter and add butter and milk to bowl. Cover and let sit at room temperature 8 hours or overnight.

3

IN THE MORNING:

4

While the waffle iron is heating up, add the eggs and baking soda and mix well. Pour batter into each side of the waffle iron.

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Overnight Sourdough Belgian Waffles

Adapted from Nancy Silverton