Sourdough Discard Waffles
Crisp-edged, tangy waffles built around 200 g of sourdough discard and 100% freshly milled hard white wheat. An overnight rest tenderizes the bran and develops flavor; melted butter and a hot iron deliver shatter-crisp edges.
Key Takeaways
- Overnight rest in the fridge is what makes fresh milled discard waffles tender.
- Add baking soda morning-of, not the night before, for maximum lift.
- Melted butter in the batter (not just on top) produces shatter-crisp edges.
- Hold cooked waffles on a wire rack in a warm oven — never stacked on a plate.
- Discard at any pH works; older discard gives more tang.
About this recipe
Sourdough discard is the most underrated ingredient in a fresh milled baker's kitchen. Instead of throwing it out, turn it into the best waffles you have ever made. The discard contributes acidity that tenderizes whole wheat flour and develops a flavor profile that boxed mixes cannot touch. The trick is the overnight rest. Mixed the night before and parked in the fridge, the discard batter softens the bran, hydrates the flour fully, and ferments slightly — producing waffles that crisp on the outside and stay fluffy inside. A splash of melted butter in the batter (not just on top) ensures shatter-crisp edges. This recipe makes about 8 standard waffles or 4 large Belgian waffles.
Prep: 10 min
Bake: 20 min
Hydration: 100%
Ingredients
- Freshly milled hard white wheat flour200 g
- Whole milk240 g
- Sourdough discard (100% hydration)200 g
- Eggs2 large
- Melted butter (cooled)60 g
- Sugar15 g
- Fine sea salt4 g
- Baking soda (added morning of)5 g (1 tsp)
Instructions
- 1
The night before: whisk flour, milk, discard, sugar, and salt in a large bowl until smooth.
- 2
Cover and refrigerate 8–12 hours.
- 3
In the morning, the batter will be lightly bubbly and smell pleasantly tangy.
- 4
Whisk in the eggs and melted butter.
- 5
Sprinkle the baking soda over the surface and whisk in. The batter will puff and foam slightly.
- 6
Preheat waffle iron to high. Lightly grease if needed.
- 7
Pour batter into the iron — amount depends on your iron, usually 1/3 to 1/2 cup per waffle.
- 8
Cook until deep golden and crisp, 3–5 minutes per waffle. Resist opening early.
- 9
Transfer to a wire rack (not a plate — they will steam soggy).
- 10
Hold warm in a 200°F (95°C) oven on the rack while you cook the rest.
- 11
Serve with butter and maple syrup, fresh fruit, or whipped cream.
new to fresh-milled flour? start here — hydration, gluten development, and grain choice tips that make this recipe work.
Learn about this grain: Hard White Wheat guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Hard White Wheat recipes.