European Cafe Style Sourdough Risen Waffles

European Café-Style Sourdough Belgian Waffles (Yeast-Free, Flavor Forward)

Ingredients (makes 6–8 waffles)

  • 205 g all-purpose flour (adjusted for starter)

  • 340 g whole milk, warm (~40–43°C / 105–110°F)

  • 150 g active 100% hydration sourdough starter (fed, bubbly, and active)

  • 50 g sugar

  • 5 g Diamond Crystal kosher salt (~2 tsp)

  • 113 g unsalted butter, melted and cooled

  • 2 large eggs, whole

  • 10 ml (2 tsp) vanilla extract

Optional flavor enhancers:

  • ½ tsp finely grated lemon or orange zest

  • ¼ tsp ground cinnamon

Method

  1. Mix the batter

    • In a large bowl, combine warm milk, sourdough starter, and sugar. Stir until dissolved.

    • Add flour, salt, melted butter, eggs, vanilla, and optional zest/cinnamon. Mix until smooth. Batter should be slightly thick but pourable.

  2. Bulk ferment

    • Cover and leave at room temperature for 4–6 hours, until slightly risen and bubbly.

    • Optional: refrigerate overnight for deeper flavor. 

  3. Preheat waffle iron

    • Fully preheat and lightly grease if needed. Cook the batter straight from the fridge cold. 

      Optional: add 1/2 tsp baking soda after temp from fridge and cooking.

  4. Cook waffles

    • Pour batter to just fill the grid. Cook until golden brown with crisp edges, about 3–5 minutes depending on your iron.

  5. Serve

    • Dust with powdered sugar, add fresh fruit or chocolate, or enjoy plain to taste the subtle sourdough tang.

    • Best eaten immediately for crispness; keep cooked waffles on a rack, not stacked.




European Café-Style Sourdough Belgian Waffles

Crisp • Flavorful • Not cakey

Ingredients (6–8 waffles)

Flour & starch

  • 200 g all-purpose flour

  • 30 g cornstarch
    (≈13% of total flour — ideal for crispness)

Liquids & leavening

  • 340 g whole milk

  • 150 g active sourdough starter (100% hydration)
    → contributes 75 g flour + 75 g water

Flavor & fat

  • 50 g sugar

  • 5 g Diamond Crystal kosher salt

  • 113 g unsalted butter, melted & cooled

  • 2 large eggs

  • 10 ml (2 tsp) vanilla extract

Optional but recommended for lift

  • ½ tsp (2 g) baking soda — added right before cooking

Method (this is the workflow to trust)

1. Mix (night before)

Whisk together:

  • Milk

  • Starter

  • Sugar

  • Eggs

  • Vanilla

Then whisk in:

  • Flour

  • Cornstarch

  • Salt

  • Butter

Batter should be thick cream consistency — pourable, not runny.

2. Ferment

  • 4–6 hours at room temperature (until lightly bubbly)

  • Then refrigerate overnight (8–16 hours)

This builds flavor without wrecking structure.

3. Morning of cooking

  • Do NOT warm the batter

  • Preheat waffle iron fully

  • Gently stir batter (just to redistribute)

👉 If using baking soda:

  • Sprinkle ½ tsp baking soda over batter

  • Fold gently

  • Cook immediately

4. Cook

  • Pour just enough to fill the grid

  • Cook until deep golden and crisp

  • Don’t open early

  • Don’t stack — rest on a rack

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