Sourdough Waffle Recipe Creation | How to Create Your Own Recipe From Start to Finish
Excel recipe spread sheet can be found here:
Whew! There's a lot to unpack in this video, especially if you're new to the sourdough bread baking and recipe creation process. But hang tight! All the info you need to start creating your own recipes is in this description and the above video.
THE RECIPE CREATION PROCESS
First, I want to briefly touch on the F-STEP Process, which I won’t fully re-hash here, since more details can be found in the written version of the curriculum, and the hours of lecture video you can find for free on this channel (linked below).
F-STEP is an acronym that stands for Flavor, Sauce, Technique, Execution, & Preparation, and is the process I use when creating any new recipe.
When creating a recipe, you first need to think about the flavor.
What is your primary ingredient, and what secondary ingredients will you pair with this primary to enhance it, and achieve your desired result? In this first step, you’re defining your flavor structure.
Next, you think about your sauce and how it will interact with your dish. In the context of our sourdough waffle & pancake recipe, how will the butter, spiced syrup, and fried chicken we place on top of the waffle, effect the overall flavor and texture of the completed dish?
Then, you start to think about the techniques you will be applying to your ingredients to achieve your desired result. This all boils down to every dish / recipe being comprised of two major building blocks: flavor structure and technique. (This concept is explained in further detail in my F-STEP Curriculum linked below).
Once you’ve selected your flavor structure and technique, the next step is to start thinking about the execution, which is a major stumbling block experienced by professional and amateur cooks alike. It isn’t good enough to have a solid recipe; flavor structure and technique are meaningless if you can’t consistently execute the dish and achieve the same result every-single-time, especially in restaurants!
F-STEP RECIPE CREATION CONTEXTUALIZED
To put the above into context, enter our sourdough waffle creation video.
In this case, our “flavor structure” can be described as the desired qualities of our waffle and pancake; airy, tender-yet-fluffy, malty and sweet, but balanced with the acid of the sourdough to give us a unique, complex flavor and aroma.
Our primary ingredient in this recipe is our flour, and the techniques we apply to this flour, along with the secondary flavors added, will change our end result. Yet once we achieve our desired result, by making our imagined recipe a reality, the big question that people commonly fail to ask themselves is “can I execute this?”
That’s why throughout this entire video, you’ll hear my chefs and I talk about how we’re actually going to consistently execute this recipe in the context of our long brunch service, which runs from 7am to 2pm daily.
THE RECIPE
The finished recipe is as follows. It yields 10 sourdough waffles using 290g of raw batter per waffle, which result in a 234 gram finished waffle. The same batter can also be used for a sourdough pancake.
• 940g Whole Milk
• 600g Poolish Sourdough Starter
• 700g Bread Flour
• 150g Malted Milk Powder
• 200g Sugar
• 15g Salt
• 100g Eggs (~2 each)
• 300g Brown Butter
• 5g Vanilla
DOWNLOAD THE SCALABLE EXCEL RECIPE SHEET used at the end of this video here:
FURTHER RESOURCES
To get the most out of this video, it is recommend you have a firm understanding of both my F-STEP Process and bread baking.
FOR F-STEP
• Download the written curriculum here:
• Video 1 | F is for Flavor -
• Video 2 | S is for Sauce -
• Video 3 | T is for Technique -
BREAD BAKING
Listen to Episodes 18 - 22 of the Stella Culinary School Podcast found here: Also available wherever you download your podcasts from.
• SCS 018 | Four Pillars of Bread Baking
• SCS 019 | Twelve Steps of Bread Baking
• SCS 020 | Bread Classifications
• SCS 021 | Sourdough Starters & Pre-Ferments
• SCS 022 | Let’s Bake Some Sourdough!
BREAD BAKING VIDEOS
• How to Make a Sourdough Starter -
• How to Convert Any Recipe to Sourdough -
• Understanding the Baker’s Percentage -
• Brioche Hamburger Buns -
Sourdough Waffles
Sourdough waffles are the most airy and fluffy waffles but still super crisp on the outside. Make the batter for the waffles in the evening and the next morning you'll get to enjoy such a treat.
Printable Recipe:
Waffle Iron that I use: (affiliate link)
Music from Soundstripe: ORLJ2HMQP2V4HTR8
How to Make Sourdough Waffles
To donate to my PayPal (thank you):
Get you DOMO Waffle Iron here:
A great recipe to use up some of your unwanted sourdough starter. Also a little guide to making caramelized apples - the perfect accompaniment to these delicious waffles.
Sourdough Pancakes Recipe
Our favorite sourdough pancakes recipe is simple to whip up with just a few basic ingredients. Add toppings, like blueberries or chocolate chips to make them an extra special weekend morning treat.
Get the Printable Recipe:
WANT TO START YOUR OWN BLOG?
Learn how our family supports ourselves full-time on our homestead with our blog and Youtube channel in my FREE blogging success masterclass:
Download my free Ebook with my 10 favorite sourdough recipes all in one place:
Watch my other Sourdough Videos:
Sourdough Pizza Crust-
Sourdough French Toast Casserole-
Sourdough Skillet-
Sourdough English muffins-
Sourdough Bread-
Sourdough Tortillas-
Sourdough Doughnuts-
Cinnamon Maple Sourdough Apple Pie-
Everything You Need To Know About Cooking with Cast Iron:
If you have been hanging around the old farmhouse a while, you know how I loooove my sourdough starter. I have been nurturing it for over six years now.
I use it to make English muffins, pizza crusts, sourdough skillets (recipe coming soon), even doughnuts! But, you know what I make with it more than anything else? Pancakes. Deliciously fermented, fluffy, crisp around the edges, sourdough pancakes.
If that's so, why pray tell has it taken you so dang long to post the recipe??, you might ask.
I must admit, I have no excuse. I just never got around to it. Several people on Youtube and Instagram stories asked me about my pancake recipe. Your promptings finally kicked me into gear.
So, here it finally is my friends. Our sourdough pancake recipe. The one I have made every Saturday morning for probably like six years now.
Now, if you have been making recipes with sourdough starter, you may know that usually there is a waiting time to allow for fermentation, like in my sourdough English muffin recipe.
But, the wonderful thing about this recipe is there is no wait. You just need to have two cups of fed starter on hand. It doesn't even have to be room temperature. You can pull your glass bowl of starter out of the fridge, and as long as there is at least two cups of starter, you are good to go!
Now, this is of course assuming that you fed your starter and allowed it to ferment a little before you put it away last time. If you just stirred the flour and water in, and popped it into the fridge straightaway, it will need a little fermenting time.
And if this is all a bunch of jibberish, make sure to visit my post on all the benefits, how to, and why do (just made that up) of sourdough, in this post.
Our Sourdough Pancake Recipe Ingredients
2 cups fed Sourdough Starter
2 eggs
1/4 cup melted coconut oil
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon baking soda
Coconut oil for frying
Our Sourdough Pancake Recipe the Process
Although it certainly isn't a requirement for sourdough pancake makin', I prefer using cast iron. If you are brand new to cast iron cooking visit this post all about it.
To ensure the cakes don't stick, you will need to follow two rules.
Preheat the skillet before letting the batter hit it.
Only flip the pancake one time.
Mix the starter, eggs, coconut oil, honey and salt in a glass bowl. Add the baking soda last, and watch the starter foam up. That's my favorite part. :)
I like my sourdough pancakes to have that crispy fried edge. To do this, I start by preheating a tablespoon of coconut oil in my skillet.
After it is hot enough o produce a sizzle, I pour a ladle full of batter right onto the hot oil. At this point, I turn the stove down a bit so that the pancake has a chance to cook through without the bottom burning. Remember that flip only one time rule.
After the top is nice and bubbly, give it a little flip.
Allow it to cook another 30 seconds on the other side.
Repeat. Repeat.
If we plan to add blueberries and chocolate chips, we like to put them on the uncooked side while the cakes are cooking. I find that if the chocolate actually makes contact with the skillet, they tend to stick. This is why I don't stir them into the batter. Same goes for blueberries.
This little barefoot girl is my official kitchen helper. When I am through most of the batter, she likes to use the rest to make little pancakes for her dolls.
Music: Morning Mandolin by Chris Haugen
Sourdough Discard Waffles #waffles #sourdoughrecipe #sourdough #sourdoughdiscard #sourdoughwaffles
Best Ever Sourdough Pancake & Waffle Recipe- Part 2 of 2, Recipe in the Description Box.
Best Ever Sourdough waffle AND pancake recipe! One recipe for both.
Over the years I have tried dozens of sourdough waffle and pancake recipes, but have never been wowed by any of them. This recipe is all WOW. Enjoy!
This makes about 17 pancakes using a 1/3 cup measuring cup and about 22 4x4 waffles. You can halve the recipe to make less.
Ingredients:
For the overnight sponge:
480 g sourdough starter (unfed) *
448 g buttermilk **
240 g whole wheat flour (or unbleached All-Purpose flour in a pinch)
26 g honey or maple syrup
For the batter:
2 large eggs
1/2 cup melted unsalted butter (or coconut oil)
1 tsp vanilla extract
4 g salt
12 g baking soda
Directions:
Put the sourdough starter in a large bowl and add buttermilk, flour, and honey or maple syrup, then stir to combine. Cover the bowl and allow it to rest overnight at room temperature.
When you are ready to cook, whisk the eggs, melted butter or oil, and the vanilla extract together in a small bowl, then add to the rested sponge. Add the salt and the baking soda to the batter and mix to combine.
Pour some of the batter onto a preheated well-greased waffle iron and cook until the waffle is brown and crisp, then repeat. Or use a small ladle to create pancakes on a preheated oiled pan or griddle, flipping them when they are well browned on the bottom. Serve immediately.
*If you don't have 480 g of starter to make the sponge, use whatever you have on hand by weighing it and subtracting that amount from 480. Take the difference and divide the amount equally in half. Use the new halved quantity and use that to add flour and water to the batter respectively.
**If you don't have buttermilk on hand, mix 1 TBSP of freshly squeezed lemon juice and 2 cups milk. Let sit for a few minutes before adding it to the batter.
***To raise these waffles and pancakes to the next level of awesomeness, top your batter with BACON CRUMBLES when you're cooking them. Or be healthy and add blueberries or nuts.
Recipe adapted from