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If you are anything like my family, we eat a ton of breakfast food. Especially pancakes and waffles. These chocolate sourdough waffles are a low maintenance addition to your breakfast routine. Make the sourdough waffle sponge the night before you intend to make waffles, let it leaven overnight, and add the rest of your ingredients in the morning right before you are ready to start cooking.
Why Sourdough?
Sourdough is amazing. It is the process of taking flour and water, then fermenting it over time to create a leaven. That leaven is then used to create the beautiful fluffy artisan loafs you see on social media right now. The fun doesn’t stop there though. There are so many ways to utilize sourdough, like this yummy waffle recipe or this yummy naan bread.
The leaven itself is cultivated from a long process of adding flour and water over and over again until you have created an amazing culture of happy and healthy microbes. The most important categories of these are a variety of lactic acid bacteria and yeasts.
Benefits of Using Sourdough!
The process of creating sourdough recipes is not only an amazing science experiment that requires not extra store bought yeast, but sourdough also benefits you physically! When correctly fermented…. sourdough tends to have a lower glycemic index, digest easier in your gut, and improve gut health in general.
Ingredients Needed
- 300g flour
- 100g bubbly sourdough starter
- 250g water
- 30g sugar
- 3 eggs
- 5g (1tsp) baking powder
- 1g (1/4tsp) baking soda
- 116g (1/2c) milk
- 16g (tbsp) cocoa powder
- 3g (1tsp) vanilla extract
- Chocolate chips
Materials Needed
- Mixing Bowl
- Mixing Spoon
- Oil or Butter
- Waffle Iron
Instructions
Create the Sponge
In a bowl mix together 300g of unbleached flour, 100g of sourdough discard, 250 g of water, 30 g of sugar, and 8 g of salt. Mix it until it looks well incorporated.
Let the dough sit until it at least doubles (I usually let mine sit out for about 8-10 hours…or overnight)
Adding the Rest and Cooking
Once you are ready to make the waffles, plug in your waffle iron so it can be ready when you are done mixing the final ingredients.
Now, add your 3 eggs, 1tsp of baking powder, ¼ tsp of baking soda, ½ c of milk, juice and zest from your lemon, and 1 tbsp of chia seeds to your sponge. Mix until well incorporated
Now you are ready to start pouring. Grease your iron well, and cook according to the directions of your waffle iron.
Ideas on How to Top These Yummy Chocolate Sourdough Waffles:
- Your favorite yummy syrup
- Greek yogurt (for extra protein)
- Whipped cream
- Whatever else you like to top waffles with.
Essential Chocolate Sourdough Waffles
Equipment
- Mixing Bowl
- Mixing Spoon
- Oil or Butter
- Waffle Iron
Ingredients
The Sponge
- 300 g Flour
- 100 g Bubbly sourdough starter
- 250 g Water
- 30 g Sugar
- 3 Eggs
- 5 g (1tsp) Baking powder
- 1 g (1/4tsp) Baking soda
- 116 g (1/2c) Milk
- 16 g (1tbsp) Cocoa powder
- 3 g (1tsp) Vanilla extract
- Chocolate chips (However many you like)
Instructions
Creating the Sponge
- In a bowl mix together 300g of unbleached flour, 100g of sourdough discard, 250 g of water, 30 g of sugar, and 8 g of salt. Mix it until it looks well incorporated.
- Let the dough sit until it at least doubles (I usually let mine sit out for about 8-10 hours…or overnight)
Adding the Rest and Cooking
- Once you are ready to make the waffles, plug in your waffle iron so it can be ready when you are done mixing the final ingredients.
- Now, add your 3 eggs, 1tsp of baking powder, ¼ tsp of baking soda, ½ c of milk, juice and zest from your lemon, and 1 tbsp of chia seeds to your sponge. Mix until well incorporated
- Now you are ready to start pouring. Grease your iron well, and cook according to the directions of your waffle iron.
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