Extra crisp and fermented down into low carb territory, these sourdough discard waffles make for quite the healthy breakfast treat.
Sourdough Discard Waffles
naturally low carb!
A classic recipe if you need to put your sourdough starter to good use, the result is a crisp yet fluffy waffle that turns out to be naturally low carb (if not completely devoid of carbs).
For you see, your sourdough discard is nothing more than the resulting by-product after feeding your culture. It’s the “stuff” that’s left after you feed it, and it’s risen and fallen. And said stuff is now sugar free (for you can count on your culture to eat up all the carbs), yielding a prebiotic fiber with more readily available nutrients
So doesn’t it taste terribly sour?
(you know, for there is the sour in sourdough)
That’s were the baking soda and a little chemistry comes in, acting as a neutralizing agent… as well as making the batter impossibly fluffy.
But what do they taste like, Paola?!
A little like buttermilk pancakes! (I know, I prob should’ve started with that).
the deets
The base of this recipe is your sourdough discard- and while any good old discard will work, I do suggest feeding your sourdough starter to a stiff consistency so your discard isn’t too runny (we’ll be adding an egg, and you may need to add a tablespoon or two of flour if that’s the case).
Otherwise that’s it, add a little baking soda to neutralize the acidity and we’re good to go.
p.s. if you notice your waffles aren’t browning (i.e. there’s a lack of a Maillard reaction taking place), its because your batter now lacks the necessary carbs for the brown pigments to form- a quick solution is to add a teaspoon or two of sugar (or flour).
(Naturally Low Carb!) Sourdough Discard Waffles 🧇
Ingredients
- 227 g sourdough discard
- 1 large egg at room temp
- 1 tablespoon sweetener of choice
- 1 teaspoon vanilla extract
- pinch fine sea salt
- 1/4-1/2 teaspoon baking soda (i.e. our “secret” ingredient)(use less for fresh discard and more if it’s ultra sour)
- 1/4 teaspoon baking powder
Instructions
- Add sourdough discard, an egg, sweetener, vanilla, a pinch of salt and mix well with a spatula (spoon, or whisk… it’s not important) until well combined. Add the baking soda and baking powder at the very end (right as you’re heating up your waffle maker), and mix until just combined and it puffs up nicely (it’s a chemical reaction, you’ll know what I mean).
- Heat up your waffle maker. Melt a small pad of butter (or cooking oil of choice) and pour in two scant tablespoons of batter per waffle.
- Cook for 3-4 minutes or until golden and crisp.
- Serve right away with toppings of choice.
I do not see an egg in the ingredients. You mentioned adding an egg.
:-O
thank you Charlotte!! clearly I’m a little rusty
So the baking soda really will eliminate the sourness? I ask because I made a sourdough pizza crust and it was so sour that it was inedible…
Yes it does (pinky promise!). Because I know what you mean as when I began to experiment I couldn’t deal with the sourness either (try adding some baking soda to that pizza crust recipe and you’ll see it turns out much better- or stay posted for mine lol 😉 xo!
Interesting thank you, this would be a game changer for sure. Glad to have you back Paola!
Thank you for the warm welcome back Anne! And it surely is a game changer 😉 xo!
thank you, will make! Does it matter how long the discard has been in the fridge?
I would say its generally wise to bake up starter within a week of it being being in the fridge (though you can technically use it up for longer as long as it doesn’t smell funny and there’s plenty of the hooch on top to keep out other contaminants).