Instructions: Note: For best results, make the sourdough starter at least 2 days in advance, and let the waffle batter sit overnight.

For the Sourdough Starter: In a medium glass or ceramic bowl, combine flour, 2 cups warm water, the yeast, and sugar. Stir to combine. Cover with plastic wrap, and set in a warm place. Let rest for 2 days. Refrigerate until ready to use. (

Makes about 3 cups)

To preserve the starters integrity, never use it all up in one recipe, and each time you use the starter, replenish the supply with a spoonful of the recipes batter. If you refrigerate starter, it can be stored for an unlimited amount of time; just replenish it every 2 weeks by adding equal parts flour and water. Another way to preserve starter is to dry it. The process is easy: Simply spread it in a thin layer on a sheet of tin foil, and let it air dry, or put it in the oven at the lowest temperature with the door ajar. After it has dried, crumble the starter into flakes, and store it in a sealed container. To rehydrate, add water, sugar, and flour, and work the starter back up into a foamy batter.

In a medium bowl, combine flour, sugar, and 1 1/2 cups warm water. Whisk until well combined and no lumps remain. Add more water if necessary to achieve the proper consistency. Add sourdough starter, and whisk to combine. Cover batter with plastic wrap, and let sit at room temperature (place it in the sink in case the batter bubbles over), for at least 12 hours.

Heat a nonstick waffle iron. Remove 1/2 cup batter, and add to remaining sourdough starter to keep the starter alive.

Add cornmeal and salt to batter, and whisk to combine. Whisk in oil and egg yolks. Combine baking soda with 1 tablespoon water, and stir into batter. In a separate bowl, whisk egg whites to stiff glossy peaks, then fold into batter.

Spray the waffle iron with cooking spray. Spoon in batter to fill but not overflow iron. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes. Quickly flip the waffle back and forth between hands to cool it and to ensure an even crispness on both sides. Repeat with remaining batter. Place the waffles on serving plates. Serve with desired toppings.

This recipe yields about 12 waffles.

Yield: 12 waffles

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