Should we take a break from baking bread for a bit? How about just one entry… Trust me, it will be worth it when you try one of my top 3 leftover sourdough starter recipes below. Plus, it’s still considered baking if we’re using a starter in a roundabout way, right? This post presents a few ways to utilize our excess sourdough starter discarded at each feeding (refreshment).
Since I feed my sourdough starter twice daily, I usually have an excess of starter in the morning and evening. Many see this excess as “waste,” but it can be used for many things besides going into your compost bin. After all, this waste can be seen as food for our starter so it can continue living.
The following recipes are tried and true here in my kitchen. I’ve made the waffles and pancakes so many weekends the process has become ritualistic: mix the batter the night before to ferment overnight, wake and finish mixing, and then get cooking.
My previously outlined schedule for creating a sourdough starter and my guide on maintaining a sourdough starter will work well with any of the following recipes, ensuring you have enough starter each day to meet the requirements. Note that you might have to adjust the hydration of the recipes below to suit your sourdough starter. If you maintain a stiffer starter (60-75% hydration), you might have to add more liquid until the consistency of the batter is typical for what you’re making.
My Best Sourdough Waffles
Lengthy fermentation time makes my best sourdough waffles impossibly light, crunchy, and slightly tangy. In addition to the wonderful flavor, because the flour is fermented for several hours, the entire batter becomes aerated, resulting in a waffle that will surprise you on your first bite. They have just the right ratio of sweet to savory, with a slight but noticeable tang at the end.
I made these recently on a snowy day here in Albuquerque, which fits perfectly with warm waffles. Arya, our German shepherd, wanted to go outside to do some hiking and investigating in the snow. It’s funny to watch shepherds outside when it snows: they run around eating the snow, digging here and there, and generally creating a little storm of their own.
As adults (maybe it’s just me?), we’re hesitant to get dirty and make a mess; sometimes, it’s great to see kids or your pets throw all that aside and care only about the moment. Thankfully, a batch of sourdough starter waffle batter was fermented and ready to hit the iron.
If you have sourdough starter discard ready, try these waffles, you’ll love them!
Sourdough Starter Pancakes
Pancakes are one of my favorite breakfast indulgences. I have memories as a child waking up to the upstairs kitchen (yes, strangely, our kitchen was upstairs, and all the bedrooms were downstairs—that’s the 50s for you) smelling like batter and butter. Fresh fruit to the top was always a staple, as was good maple syrup. I’m not a diehard maple syrup, but really, anything less than 100% maple syrup is kind of a letdown for these beautiful sourdough pancakes.
These can be made quickly and easily on a whim; you need very little pre-planning to make these happen (isn’t that usually the case on late Sunday mornings?). I’ve used this core recipe a dozen different ways based on the season: pureed pumpkin mixed in during November, fresh blueberries tossed into the batter during the summer, and ricotta added in at, well, any time of the year. If you’ve made pancakes before, you know just how versatile they can be.
I like to use a smoking hot griddle to cook pancakes; it makes a huge difference in the quality of your pancakes. If you don’t have one, you can pick up a cast iron griddle for relatively cheap, and it’ll last a lifetime.
Baker’s Banana Bread
Banana bread is something I had at least once a month growing up. A family of four always seems to have excess bananas on hand, you know, those in the kitchen that are so black and mushy no one ever touches them. Well, these are the bananas you want to use for this banana bread!
This banana bread could easily become zucchini bread by swapping out the bananas (or you can keep them) with grated and pressed zucchini (after you grate the zucchini into fine little strands, press them between two paper towels to extract some of the moisture out).
What I love most about this banana bread is that the ingredients are flexible and include items I always have on hand—a baker’s banana bread, if you will.
What’s Next?
So there you have it, my top 3 leftover sourdough starter recipes. If you get into a good rhythm, and with little extra planning, you can make a superb breakfast each weekend (or weekday if you go late).
Breakfast is one of my favorite meals of the day, and with the recipes above, it’s just that much better. While not technically a breakfast food, banana bread is perfect in the morning with a cappuccino or pour-over.
For more, see my roundup of sourdough starter discard recipes.
716 Comments
I’m a sourdough newb! I’m on day two of my starter so I haven’t discarded any yet. I started using 50 ml water and 50g flour. At what point/day do you start using your discard in recipes and how do you store it? Do you need to use it right away?
I like to use the discard once your starter is mature and rising and falling predictably — this way you’re sure it’s properly fermented. I hope by now your starter is up and running and you’ve made these already 🙂
Thanks for your reply! I actually haven’t been able to 😢. My starter more than doubled in size the second day but hasn’t done anything since. I am now on day 9 of feeding twice a day (leaving 25g of the starter in each time) and I only get a few bubbles here and there. Should I call it quits and start again? Thanks!!
I wouldn’t start again. Switch back to once a day and use some rye flour in each feeding if you have it. Try to keep it warm, 78-80F would be great! Keep with it.
Thank you! All I have is bleach bread flour 🤦🏻♀️ so I will stick with it. Thank you!!
I’ve made both the waffles and the pancakes (1/2 recipes as I have a small starter) and they were both very nice, especially the waffles! I might try the overnight method for the pancakes next time. Also I am low on buttermilk so I think I will make some homemade yogurt and use that in the waffles. Yum! I had the waffles with cranberry sauce and maple and omg. 🤤
Sounds awesome! I’ve substituted out the buttermilk for 1/2 milk and 1/2 yogurt and it worked very, very well. So much so, I do this often. Enjoy!
These look incredible! You are motivating me to get my sourdough back up and running! Grazie!
Get going with it, Ginger! Happy to help 🙂
I just made these pancakes and wow they were probably the best pancakes I’ve ever had!
Right on, Maja! I have to agree with you, even though I might be biased 🙂
Hello! Your recipes sound incredible! I really want to try the golden waffles and pancakes, but I have a question. When I baked bread last week, I put my starter in the fridge and now I want to refresh it, but I won’t be able to bake another loaf of bread this weekend. I’m planning to make either your waffles or pancakes, but I don’t know how many days should I be feeding my starter in advance to refresh it enough for your recipes. Thank you! 😋
You shouldn’t have to feed your starter at all before using it in any of these recipes. I use mine right out of the fridge to make waffles and pancakes, no refreshing needed! The starter just provides flavour but isn’t needed for leavening since these recipes include baking powder and/or baking soda. Enjoy!
You can use some of your starter right from the fridge for these recipes, that’ll work just fine. If you’re baking, though, I like to take my starter out for a few refreshments before baking with it — hope that helps!
Good morning. Thanks for the great tips. My sourdough starter is well on its way. I did have a question regarding the stirred down starter. What exactly do you mean?
If you measure by volume, it’s important to stir down your starter to release air bubbles so you get an accurate measurement. It’s not necessary to stir down your starter if you measure by weight.
I just mean that it’s stirred down to encourage it to collapse down — this way volumetric measurements are a bit more accurate.
Hi Maurizio,
I made your pancake recipe with my Day 6 Sourdough Starter discard, the results were WONDERFUL! The pancakes were light, airy and had a nice chew to them, the flavour was unbelievable, I didn’t even need to use maple syrup I could’ve eaten them alone or just with butter.
This is my first starter ever and so far everything is going picture perfect. My starter looks almost identical to the pictures you posted in the Sourdough Starter Guide, I am very excited to be baking my first loaf of sourdough bread. Thank you for all the recipes and the clear and concise instructions. I’ve never felt more confident going into bread baking.
Cheers,
Linda
Super happy to hear that, Linda! Many have reported the same, they can be eaten plain 🙂 I’m glad your starter is working well for you, I hope by now it’s taken hold and you’re well on your way to baking at home. Here’s to many awesome bakes — happy baking!
All of your recipes have sugar in them. If one is trying to cut down on sugar which is in so many products would leaving it out be problematic?
No, wouldn’t be problematic at all. Feel free to experiment with that!
Hey! I just tried making the banana bread with dates instead of brown sugar. I soaked a loose cup of pitted dates in hot water for 20 mins. Then I strained out the water and blended the soft dates (in substation for the brown sugar) with the butter in my food processor and then continued with the recipe as it is above 🙂
Have a bit of a rookie question here…
I usually do a small starter (10g starter, 50g flour and 50g water), so my leftover is minimal in a way. My starter is quite stiff because I use dark rye flour.
In your pancake recipe, you write that 250g stirred down are needed. Is it a bit of started that you stir in water or you use 250g of actual starter? (Cause that seems like a lot)
Thanks!
Seb
I use 250g of actual starter after it’s nice and mature — yes, it’s a lot but it works! If you don’t maintain that much starter — and many likely don’t — use what you have and it’ll be just fine. In the summer months sometimes I do drop this down anyway, as it does ferment quite quickly if left overnight.
Hope that helps and let me know how you like them!
Maurizio – you’re an amazing baker! Thank you for sharing so much. I’ve made our waffles before and really enjoyed them. I’m looking to make them with buckwheat flour tonight. Can I use only buckwheat flour or what’s the ideal percentage? I could also add some gluten flour if that’s needed. I’m looking to use up some buckwheat flour I have and like the taste. I’m not trying to make gluten free waffles. Thanks in advance.! frank
I ended up using 1/2 buckwheat 1/2 bread flour – beautifully fluffy and crisp!
Thanks for the kind words and for reporting back, Frank! I would have said max 50% buckwheat, I’ve never tried more than that and you still want some loft and structure from the wheat! Glad they worked out — enjoy and have a great weekend.
i’ve just tried the pancakes and they were awesome, i was looking for something quicker and it was perfect. about your question i have a killer recipe but i don’t know how to transform it to sourdough, it’s my grandmother’s Sarah recipe for little crunchy bagels: 3.5 cups (450 gr) of regular white flour (i guess you can combine different types), 200 gr soft butter (or 1 cup of oil, i sometimes mix 100 gr butter with 1/2 cup olive oil) 100 gr of sour cream (i use 15% fat) 1/2 tablespoon of dry yeast, 1 egg , 1 tablespoon salt, and sesame for topping. preheat oven to 190 Celsius combine all ingredients into a dough (i don’t even use a mixer), roll to about 1.5 cm wide roll and cut every 15 cm approx. making small bagels from each cut (if you’re getting bored you can leave them straight). then spread egg and sprinkle the sesame on top (sometimes i use olive oil instead of another egg but it sticks less), bake 30 min until a bit golden. she did not ferment this dough although it contains yeast and i’m sure you can somehow put a small amount of sourdough but i don’t know how to do the math because it contains mostly fat and not so much water. BTW my grandmother used this dough to fill it with cheese or mushrooms but one day my mom finished the filling so she made the bagels with the rest of the dough and the rest is history 😉
i usually make a double batch, the high content of fat keeps it for 2-3 weeks in a closed container in the fridge. let me know if you try it or try to “sourdough” it, i’m curious 🙂
i once weighted this recipe and it’s 700 gr of bagels about 65 pieces.
another recipe i have from my grandmother’s neighbor, Mrs. Ziss, which i recall as divine cookies but no sourdough- maybe you can understand the chemistry of this one? 2 cups of regular white flour, one full tablespoon of sour cream (they didn’t have measures back than huh?) 1 tablespoon of vinegar (!) and 100 gr of soft butter, mix all into a dough (again those days were simpler i guess- no need of a mixer) cool the dough for a night in the fridge (slow fermentation? with the vinegar and sour cream? it doesn’t really affect the size of the dough i think but something is happening there) next day divide the dough to 3 very thin “leaves” of 0.5cm height, cut with a cutter (the recipe says cut with a glass 🙂 if i remember correctly they were about 4 cm diameter ) and put each three leaves together spread an egg on the top and dip in sugar. i don’t even have the baking temp or duration but i guess it’s in the 180 C area and 20-30 min. These were like the most delicious puff pastry i’ve ever tasted, or maybe it’s just the taste of childhood.
i have some more funny old recipes with instructions like ‘cut with a thimble’ but i don’t want to spam you :)…
I love recipes like these! They seriously remind me of my Italian grandmother and the stuff she’d concoct in the kitchen (it really got interesting when we were out of leavening agents altogether) — more often than not it would always turn out delicious. I swear she was a magician in the kitchen.
For the bagels it sounds like they wouldn’t really have enough fermentation time to put that yeast to good use, but maybe she let them sit longer than we think? Commercial yeast works pretty quickly, but hard to say. I’ve been working on a bagel recipe I do hope to have out at some point — stay tuned and thank you for sharing that!
I wonder if the vinegar was used to tenderize the gluten in the flour somehow, much like newer pie crust recipes add some apple cider vinegar, or even vodka, for a similar effect. Interesting! For sour cream, that’ll definitely add tenderness (think about pancakes with yogurt!). Intriguing nonetheless.
Ahh too many recipes to try/test/evaluate and not enough time. Putting these in my back pocket, though! Thanks for sharing, Rona 🙂
honestly, right after writing these down i’ve tried the bagels, instead of dry yeast i put 2 TBS of sourdough, and then it was too moist to roll so i added 2 TBS of oatmeal and than… added a bit more flour “as much as it needs” just to become elastic enough not to break while forming the bagels. they came out exactly as the original recipe, somehow similar to pâte brisée (i don’t know the english term for that). i envy you having an italian grandma, i totally believe you she was a magician in the kitchen 🙂
Awesome, Tom! I’ve played with the number of bananas (and their ripeness) as well, it’s hard to say no to making this just because you’re one short… It still comes out great. I like the idea of adding in dried fruit! Thanks for reporting back and happy baking!
Hello Maurizio! I stumbled upon your website after making my first sourdough starter. I think I was on day 5 of the starter journey wondering if I was doing anything right when your photos and clues gave me confidence that I was on the right track. I decided to make your banana bread and if it turned out okay I’ll try a regular loaf of bread next. This recipe is out of this world! I like the olive oil, it makes the bread so moist. My bananas were not quite ripe enough so I roasted them before adding to the batter, that is the only change I made. Thank you so much for taking the time in making sourdough accessible to everyone, this newbie appreciates it!
That’s fantastic to hear, Barb! I know, creating a starter from scratch is a little frustrating sometimes, it’s hard to know what to do and if things are progressing correctly — glad my site has helped. Also happy you enjoyed the banana bread! Thanks so much for the update and kind words. Happy baking!
This banana bread is fantastic. I used applesauce in place of the butter and olive oil. And the bread came out perfect, very moist. Great banana flavor too. I’ll definitely be making this again.
So, I owe you again Maurizio.
Suzanne, with the crummy little kitchen
That’s great to hear, Suzanne! I just made this (for the thousandth time) the other day and was reminded how much I like it as well. I haven’t tried substitutions like you’ve made, but they sound apt. Thanks for the feedback and happy baking!
You’re very welcome! Really happy to hear you’re enjoying my site — the world of sourdough is endless! I’ve experimented with making leftover sourdough crackers to great success, it’s something I’m definitely going to writeup for a post. Thanks for sharing those two sources! I also have been using my manual pasta machine to roll out a stiff dough that’s then topped and baked, so far this has been my favorite approach. Thanks again for sharing and happy baking!
I am making the banana bread, with nuts, and then I will make another without (my husband can’t have them) for Christmas brunch. Here is an excellent tip I read somewhere, that maybe people aren’t aware of. If you measure the olive oil in with your tablespoon first and then use the same spoon for the honey the sticky honey slides right off. It’s a game changer! Thank you for this recipe.
Excellent, Brigid! Yes, I do that often whenever a recipe calls for oil and honey. Thanks for leaving that suggestion, totally a game changer once I started doing that! Happy holidays 🙂
Can i leave the baking power outside the recipe?
I’ve actually not tried this, but I know others who have successfully!
As a newbie bread maker, with my first ‘successful’ sourdough boule last week (baguette effort still listing ;( ), but long time pancake maker (I do breakfasts, and serve cappuccino in bead to the master, she cooks all other meals being the master she is). All this to say that your pancake recipe was/is a smash hit, loved it. I did modify it though. I used my kefir milk as the liquid ingredient. Now, I’m about to embark on applying your Banana bread recipe, Again, thank you very much for this, I haven’t liked waisting what I knew was perfectly good leftover starter.
So glad to hear my recipe has worked so well for you (and the master 😀), Matt! Kefir milk is a great idea, I also used to use it when I kept kefir grains here. The banana bread is also so, so tasty. Using discard can be a challenge at times, but not hard with these in your repertoire! Enjoy.
lurking through old comments here, just wanted to say if there was a wrap/tortilla style recipe I’d be so thrilled!!
I’ve been thinking more and more about this 🙂
My son has been eating these waffles nearly every day for months now. He loves them! Thank you for developing such a delicious recipe.
That’s fantastic to hear, Heather! You guys enjoy (I know we also do here!) 😀
thank you for this wonderful recipe. I’ve been struggling with pancakes for years, but the magical texture of an overnight ferment with your recipe just won me over! It took me two days of trying, but I can finally make a pancake that I am happy with.
Super glad to hear that, Mimi! Thanks for the feedback and enjoy (I know we do just about every weekend!).
I just made the pancakes (overnight ferment) and they were totally amazing. I have a small cast iron (kind of 1 person shakshuka one) so it took a while but I was able to make it super round and watching those bubbles was such a pleasure. Yealed 10 pancakes for those who wondered. I had a failure with my bread last night so the fact these turned out amazing perked me up. Thank you so much for this amazing recipe!
Right on, Anna! Yea, this is a tried and true recipe over here, I make them just about every weekend and never get tired of them! Enjoy 🙂
Made pancakes with wild blueberries this morning – best tasting I ever had! I only had 200 g starter, so added another egg. I have super sensitive palate and always can feel baking soda in pancakes – not today! Love the complex taste ! Thank you, Maurizio, another great recipe to add to my list !
Ah that’s so great to hear, Tanya! Glad you like the recipe, enjoy 🙂
Best waffle recipe ever. I just made them today and OMG, these are best waffle i have ever had.
Super glad to hear that, Farzana! I might be biased, but I have to agree with you 🙂 Enjoy!
Hey Maurizio, I’ve made this banana bread a couple of times now and it is so great! I substitute 150g chopped & soaked dates (in about 3 tablespoons hot water) for the sugar; it really works well and is so delicious. I am thinking of seeing how fermenting the batter goes, with a planned fermentation of about 6 hours. My question is, though, do I leave out the baking soda if I am going to be fermenting the batter?
I love the date substitution! I need to try that myself. I would say try leaving out the baking soda if you want, the dough should be fermented enough to add enough rise during bake. However, note that you’ll almost have to treat it like a loaf of bread instead of a “quick bread” at that point: ensure the proof point is just enough to have enough “energy” left to rise in the oven, but not underproofed so it rises too much or too little. Let me know how it goes!
Hey Maurizio! Thanks! So, I’ve made this loaf just about every other weekend for a couple of months now. It is my absolute favourite – the best snack for tea break at school (I’m a teacher in South Africa). I literally tell everyone I know about it. I’ve started fermenting it overnight, either outside where temperatures at the moment are around 12-15 C, or in the fridge for a bit longer. I’ve tinkered with the recipe a little, though, to get perfect and consistent results. I sub the dates for sugar, but I have also cut out one egg and dialed back the levain to 75g. I don’t know if it’s a bit of a maverick move, but I found that adding in half a teaspoon of baking powder seems also to have made a big difference in terms of both rise and crumb… although, I did start doing this at the same time as experimenting with a long-ish fermentation, so not sure which has been the major variable! Last weekend, I added in 1/4 cup dark cocoa and 100g dark chocolate nibs. It was out of control delicious. Oh my days. Seriously, only lasted 2 days in my household. Love your blog!
I just love the tinkering here, Lindsay! It’s fantastic to hear my recipe is a springboard for your tests, but it’s also great to hear how you’ve used ingredients you have on hand to experiment — they sound great! Thanks for coming back to report all that, I love it.
I made the sourdough waffles – though I didn’t wait overnight, and I used twice as much starter. They were lovely! I added some corn to half of the batch, and that was very nice too. I’m hoping the leftovers will turn out as well when they are reheated. 🙂
Right on! Yes, these are also great as a quick mix with less dough fermentation — which is just fine! Thanks for sharing that, Nancy, happy baking.
I have just made the overnight sourdough pancakes, whilst I am waiting for the oven to preheat for my first real sourdough with my new starter. Thanks for the detailed instructions. The pancakes were absolutely delicious too 🙂
So glad to hear things worked out well for ya, Liv! I make these pancakes, or a variant of them, so often — I just can’t get enough. Happy baking!
I made the sourdough pancakes this morning for the first time and they were absolutely perfect. I make pancakes all the time, but these were… just soooooooo fluffy and delicious. There was complete silence at the breakfast table — no one was talking because they were too busy eating. So I just wanted to say thank you so much! Can’t wait to try the waffles!
Great to hear that, Khara! I just love hearing this, thank you for sharing that. Here’s to a new weekend ritual 🙂
Love these recipes, they are very tasty but I am having an issue. Haven’t tried the waffles yet, but the pancakes and banana bread always turn out WAY doughy and soggy no matter how long I cook them. Which is weird since the banana bread doesn’t even call for much liquid at all…I do like to use spelt flour. When I use all-purpose only and do an overnight fermentation it becomes edible but still doughy. Are the recipes meant for active starter and not refrigerated discard? Any other ideas what may be the issue?
Yes, that’s right, they’re intended to be made with a ripe, mature starter. I’d say try scaling back the amount of starter you’re using to see if that helps. For the overnight fermentation option, try a super small amount added to the batter, like 1 teaspoon. It might be that your mixture is over fermenting quite a bit — that’s my guess!
I’d read somewhere else (maybe your site but in a different post) that you could collect the starter over a couple of discards and then use it in a bigger batch. But if that’s been sitting in the fridge, would taking it out to warm up actually help or would you need to feed it to get it active? Or can it only be used immediately after the discard, assuming you discard it when ripe?
Yes, you can certainly collect this discard over the course of a week and then use it in the recipes listed here (I wouldn’t go much past a week, though). You might have seen this mentioned on the King Arthur Flour Blog, I believe I read that there as well.
When using this discard I wouldn’t feed it, I’d just use it directly as it’ll be used mostly as a flavoring additive rather than using it for leavening power.
All right, thanks a bunch! I’ll try active starter and not overnight =) maybe the spelt is making it over-ferment too…
Thanks again for all the great recipes–next project, walnut cranberry loaf!
Have you made the banana bread using an overnight ferment for the fresh flour?
I haven’t but it should work just fine as long as it’s not overly fermented to the point where it would be considered “over proofed” for bread. I’d say reduce the starter percentage drastically so you get some fermentation, but not too much. I’ll have to play with this as well!
OK, making the zucchini variety of the banana bread this morning. I will try 30 g of the starter, and a 7 hour ferment. . .
Great, let me know how it turns out!
I think it turned out good. I posted a picture on Instagram. . . I thought I did anyway. I think I will use more zucchini next time. But it’s a very nice loaf.
Right on! Yes, it takes a surprising amount of zucchini — either way, enjoy, Marcy!
For the sourdough pancake, what happens if you mix all of the ingredients for the overnight ferment?
That should work, but I’d likely use much less starter to ensure the mixture isn’t overly fermented — pancakes do still need some structure before they’re made. I can’t recall if I’ve tried this, but I need to! Additionally, don’t add any eggs until the morning, you don’t want them sitting out overnight. Let me know how it goes if you give it a try!
Tried the pancakes this morning (with the overnight fermentation)- We have 17 goats, so the milk and yogurt were from ours. And maple syrup came from the trees that we tapped. Hope to grow some heirloom wheat this year (red fife) and then it can be totally homemade. Hands down best pancakes I’ve yet made and I’ve made quite the number of pancakes. Adding this to the recipe book for sure. Light and airy, fluffly, and a great taste. (Replaced the called for sugar with 1/4 cup maple syurp.)
Incredible, Noah! What a dream to be able to source almost all the ingredients for these and make them at home — seriously great. Glad to hear they worked out for you, too; I make either the waffles or pancakes almost every weekend (with market dairy, unfortunately) and they’re eaten rather quickly. Sometimes I’ll double up the ingredients to make two batches, freeze one, and have homemade waffles throughout the week for the kids.
Thanks for the note and enjoy!
WOW!
Have we to feed the starter first, before using it? Thank you so much!!!
You want to use your starter when it’s ripe/mature (when it’s been fermenting for a while and is at its peak height in the jar) to make these recipes. The same state you’d use it when making a levain or mixing into a bread dough.
Happy baking!
Thank you very much indeed for yr attention and yr prompt reply! It does help a lot!!!
I’ve made the pancakes 4 or 5 times now, and each time the batter is so lovely. Full of air pockets and smooth. The first few pancakes are great, but after that, it’s like they go flat. What am I doing wrong? I’m cooking them 6 at a time, so I can’t really go faster haha.
Awesome, Caity! Yes, the batter is something special, I have to say. That’s interesting about them going flat. I’m wondering if you might want to try reducing the amount of sourdough starter you use in the mix the night before to reduce the amount of fermentation in the dough (which can weaken it if allowed to go too far). Give that a try and let me know how it works!
I have the starter going for about 3 months now and have not had the courage to make bread! But this morning, for my birthday, my friend and I made waffles! I followed your directions, leaving it out last night, and making it in my well used Rome cast iron waffle maker. I’ve made waffles for years and these were indeed perfect. Crispy outside with a tender very subtle tang inside. Heaven. With or without any topping. Especially with butter, maple syrup, or the vanilla ice cream splurge on our last one each.
Excellent, Rena! Our staters are so versatile, they’re just begging to be used everywhere in the kitchen. Glad they turned out well for you (happy birthday, by the way!) and now it’s time to tackle that first loaf!