Overnight Sponge

  • 2 cups unbleached all purpose flour
  • 2 tbsp sugar
  • 2 cups milk or buttermilk
  • 1 cup sourdough starter discard

Waffle Batter

  • overnight sponge
  • 2 eggs
  • 14 cup melted butter
  • 34 tsp salt
  • 1 tsp baking soda


  1. For the overnight part, stir the starter liquids back into the starter and remove 1 cup. Feed the rest if needed.
  2. In a bowl, combine the sponge ingredients. Cover and let rest at room temperature overnight, about 12 hours.
  3. In a bowl, combine eggs and butter, then mix into the sponge.
  4. Stir in salt and baking soda.
  5. Pour batter onto waffle iron according to waffle iron directions.


  • They freeze well. Put a sheet of wax paper between each and store. To reheat, microwave for 30-60 seconds or put in a 375 degree oven until crisp and heated through.
  • Also makes 🔥 pancakes.

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