Old-fashioned Maine sourdough waffles from Sift Magazine, Fall 2018 (page 10)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Starter sits overnight.

  • anya_sf on April 09, 2021

    Really great! Exteriors were lightly crisp, interiors relatively airy, but still with some heft, like a cross between yeasted waffles and regular buttermilk waffles - which, of course, is what these are. I used oil for convenience; also, my sourdough starter/discard was fairly young, but worked fine (I did let it sit overnight). In my 6.5" round waffle iron, I got 8.5 waffles.

  • inflytur on January 05, 2021

    Just the best waffles. These freeze really well for delicious homemade toaster waffles anytime. If the sourdough starter discard is sluggish the rise may take longer than 8 hours.

  • radishseed on February 25, 2020

    Nice mild sourdough flavor goes well with the whole wheat. I used about half yogurt and half water instead of buttermilk. A half recipe made 11 waffles in my waffle maker.

  • clkandel on February 20, 2020

    Great use for starter discard. Love that these have whole wheat and aren't too sweet.

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