Instructions: In a deep plastic container or a bowl with lid (large enough for the mixture to double overnight), combine milk, starter, flours, honey and melted butter.

Beat with a whisk until smooth, cover and let stand overnight.

At the same time, replenish starter pot. Combine starter, water and flour; whisk until smooth. Return mixture to starter pot and loosely cover. Let stand overnight at room temperature. In the morning, refrigerate starter.

Preheat waffle iron to medium-high heat or according to manufacturers instructions.

Slice berries and sprinkle with 1-2 tablespoons sugar. Whip cream with remaining tablespoon of sugar until it forms soft peaks. Add yogurt with a few strokes and refrigerate until serving.

To batter, add eggs, dissolved baking soda, baking powder and salt; whisk until smooth. Brush waffle iron grids with oil or melted butter. For each waffle, pour about 1 cup of batter onto grid. Close lid and bake until the waffle is crisp and well browned, 4-5 minutes. Remove from iron and serve immediately topped with lots of strawberries and some whipped cream.

Batter can be stored in refrigerator 1 to 2 days. Or freeze waffles up to 2 months in plastic freezer bags and heat (unthawed) in a toaster.

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