How to use sourdough?

When we feed or refresh leaven for bread, the surplus usually ends up in the basket or on the compost. Ultimately, I recommend compost, but you can not throw away the leaven and use it cleverly.
What to do with excess leaven? Previously, I recommended you pancakes with leaven , this time it will be waffles.

We need some time to prepare the dough for these waffles. If we want waffles for breakfast, we start preparing in the evening. In the case of waffles for dinner, we make the cake very morning.


180 - 200 g of flour

330 ml of buttermilk

70 g of butter

80 g of wheat leaven

5 g of sugar

a pinch of salt

2 eggs

1/2 teaspoon of baking soda

for serving - fruit, powdered sugar, yoghurt, jam...


The Evening Before

Melt the butter and cool it down. In a bowl, mix the buttermilk, melted butter, leaven, sugar and flour. The dough should look like a pancake dough, so add a little water or flour if necessary. The consistency depends on the hydration of the leaven and the thickness of the buttermilk.

Cover the bowl with the dough and set aside overnight at room temperature.

In the morning

We separate the yolks from the whites. Mix the yolks with a fork together with the soda and salt, add to the dough and gently, briefly mix. Beat the egg whites until stiff and, using a spatula, carefully mix them with the dough. Fry immediately in a hot waffle iron. Serve with fruit, yoghurt and / or powdered sugar.

Enjoy your meal!

also check

Sourdough cake on bread with chives and sesame seeds


Crispy sourdough waffles and poolish leavening


Sour cream baguettes with marjoram - sourdough baguettes for sour rye soup


Panuozzo Neapolitan pizza dough sandwiches



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