Start this recipe the night before for morning waffles or in the morning if you'll be having them for dinner. Made with white whole-wheat flour and 8-grain cereal, the batter is thick and elastic producing scrumptious and full-flavored waffles. This method is based on Nancy Silverton's in Breads from La Brea Bakery and adapted by me over the years. For best results, use a sourdough starter that you've fed within the past three days. (The longer in advance the more tang the waffles will have.)
Whisk together the starter, butter, oil, milk, maple syrup, white whole-wheat flour and 8-grain cereal in a large mixing bowl until well-blended. Cover securely with plastic wrap and let sit at room temperature for 8 to 12 hours.
Uncover the batter, which will be thick and have bubbles broken all over the surface. Whisk in the eggs, salt and baking soda.
Heat an electric waffle maker to its highest setting. Ladle enough waffle batter onto the bottom plate to come within 1 inch of the edge. Close the top plate and cook the waffle until it stops steaming and the surface is nut-brown, 3-4 minutes.
This recipe makes 1 quart of batter. If there is extra batter, cook the waffles, cool and freeze them in a resealable plastic bag for up to 1 month. Reheat in a toaster or low oven until hot and crisp.
Copyright 2021 Lynne Curry