Sourdough Waffles

• BASIC BATTER or SPONGE
• 1 cup sourdough starter
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 2 cups lukewarm water (80-85 degrees)
• WAFFLE BATTER
• 2 cups proofed sourdough batter (see above)
• 1 1/2 cups all-purpose flour
• 3 large eggs (separated)
• 1 cup milk (more as needed)
• 1/4 cup melted butter
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder

1. Night Before:.
2. Combine all the Basic Batter ingredients (starter, flour, sugar and water in a large glass or plastic container -- be sure the container is large enough that batter does not overflow as it produces caron dioxide and expands.
3. Allow to sit at room temperature, loosely covered for 6 to 12 hours. (Note: If not using the basic batter right away after proofing, or have some left over, store in a glass or plastic container, cover tightly and refrigerate.).
4. Next Morning --
5. Beat egg whites until form stiff peaks.
6. In medium bowl, beat egg yolks, milk and butter.
7. Stir in Basic Batter.(Store the balance in the refrigerator for future use. See Recipe #160205 for uses of the left over batter).
8. In a separate bowl, sift together flour, sugar, salt, baking powder and baking soda together;
9. Stir into the egg yolk mixture.
10. Allow mixture to rest for 10 minutes.
11. Gently fold in egg whites.
12. Ladle batter on to preheated waffle iron.
13. Follow manufactures instructions.

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Taken from www.food.com/recipe/sourdough-waffles-327240 (may not work)