Fresh-Milled Belgian Liège Waffles Made With Sourdough
A golden crispiness is the hallmark of the decadent treat!
Ingredients
Instructions
- In a large mixing bowl, combine the sourdough starter discard, milk, melted butter and egg. Mix well until smooth.
- Add the soft wheat flour, hard wheat flour and salt to the wet mixture. Stir until combined, forming a wet/shaggy dough.
- Cover the bowl and let the batter rise at room temperature for 4 hours until it has doubled, or place in refrigerator to rise overnight.
- Right before baking, gently fold in the pearl sugar until evenly distributed. If you do so sooner, it will just dissolve and you will not get the right consistency.
- Preheat your waffle iron and lightly grease it if necessary.
- Scoop a portion of the dough onto the waffle iron, it will be more like a shaggy bread dough than a traditional waffler batter. Bake according to your waffle iron's instructions until golden brown and crisp.
- Place on a cooling rack to cool slightly. Serve warm and enjoy!
Notes
- Make sure you let your dough ferment for long enough. Watch your dough to see when it had doubled.
- Don't use coarsely ground flour. Otherwise your waffles may turn our tough and chewy.
- Make sure to use pearl sugar. If you aren't able to get it, just go ahead and make regular waffles. Pearl sugar makes all the difference.
- Don't skimp on the butter. These waffles need a good amount for their signature texture.