Sourdough Waffles


250 g Red Fife flour

460 g cream

113 g coconut oil

100 g active starter at its peak

50 g water

18 g sugar

1 egg

1 tsp salt

1.5 tsp baking powder



Warm coconut oil in a pot until just melted

Add cream into the coconut oil (to warm it up)

Whisk the starter into the oil and cream 

In a separate bowl whisk the flour and sugar together

Add dry ingredients to wet ingredients and whisk together until no clumps remain.

To create a warm environment for your batter to ferment heat the oven to 100 degrees and then turn it off

Place waffle batter in the oven and let ferment for about 3 hours with the oven light on to create warmth

To check the batter for doneness, use a spoon to stir the batter. There should be small air bubbles.

In a separate bowl whisk the egg

Add the whisked egg, baking powder and salt to the batter and whisk thoroughly 

You can now use the waffle batter to make waffles in your waffle maker

Happy Baking Chef!

Leave a comment

Please note, comments must be approved before they are published