We were in Adelaide for hubby’s work for a few months a couple years ago, and over that time, I allowed my sourdough starter to die. But for Christmas last year, I started up a new one to make some sourdough to accompany our dinner. And… we’re now back to trying find new ways to use up discard.
I’ve reduced the feeds to 30g each of flour and water, which really helps with controlling the growing volume. And we’re now having waffles once a week and making them at least once a fortnight, which makes them an ideal way to use up starter.
We use a Tefal Snack Collection to make our waffles, and the recipe below makes 12, which is just right for our needs. Our waffle maker uses 65mL of batter per waffle, so if you have a larger capacity waffle maker, just double or triple the quantities to suit your waffle maker.
This recipe produces light and fluffy waffles, and the bicarb cuts into any tartness from the starter and yoghurt. I don’t find these terribly sweet, but you can reduce the sugar from 3/4 to 1/2 a tablespoon if needed. For the yoghurt, we used Mundella which gives us the perfect consistency, but any thick or Greek-style yoghurt should keep the thick consistency of the batter.
We’ve now taken to making our own yoghurt (Mundella was the starter culture) which produces a slightly thinner yoghurt and the batter doesn’t always come up as frothy, but still produces great waffles using the same volume.
If your waffle maker’s waffles fit in the toaster, these waffles also freeze very well.
 Seriously, I say that like it was ages ago, but it was only two months ago!
 Felt like it would make a nice change to our breakfast routine.