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| Here’s an extra incentive to feed your sourdough starter: waffles! Orfhlaith Noone keeps the daily discard in a jar in the fridge and once she has enough she makes a batch of waffles for a weekend breakfast treat. |
These waffles are great with traditional sweet toppings like maple syrup and berries, but they also work well with a savoury breakfast spread. If you're going savoury, reduce the sugar to 1 tsp - but don’t leave it out entirely. The sugar gives the dormant starter a little boost.
The batter will keep well in the fridge for a few days, so you don’t need to cook them all at once. Cooked waffles also freeze well, just pop them in the toaster to reheat.
If you don’t have a waffle iron the batter makes excellent pancakes too.
Makes approximately 10 waffles, depending on your waffle iron.
IngredientsThe night before:
The next morning:
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Method
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These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
