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

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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. Before cooking, let batter come back to room temperature.

3. Preheat waffle iron

   • Fully preheat and lightly grease if needed.

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.