Instructions: Waffles made with sourdough are light and crisp whether baked as Belgian or traditional waffles. Theyre perfect for topping with fruit and are especially nice because they require far less fat, only a couple tablespoons of oil or melted butter in a large recipe. They smell great, like bread.

Theres hardly need for a recipe; almost anything works. You can make them without milk; you can beat the egg whites separately or just throw in the whole eggs; they will still be light. Use whole wheat or multigrain or white flour. The batter can sit for quite a while or be used right away, just be sure to add the soda just before baking. Basically, you add milk and eggs and a little oil or melted butter to your basic sourdough sponge (this may be leftover from a bread recipe.) Id use 1 egg and 1 Tbsp oil for one cup of sponge; double that for two cups of sponge. Then add enough flour to make the waffle batter consistency. Let it sit to bubble some more. Just before using the batter, add the soda, 1/2 to 1 tsp, depending on whether the amount batter and whether it contains buttermilk. The soda mixes in more readily if you first dissolve it in a small amount of water.

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