Sourdough Discard Waffles

I’ve been experimenting with sourdough starter lately. Each time sourdough starter is fed with fresh flour and water, a portion of the unfed starter is set aside (otherwise, it won’t take long until you find yourself with more sourdough starter than you know what to do with). The portion of starter that is set aside is called “discard”. Discard is an unfortunate name because it leads some to believe you have to actually throw it away, but it’s a perfectly good mixture of flour, water, natural yeast, and good-for-you bacteria so why not put it to good use by adding it to recipes.

Today I’ll be using some of my sourdough discard to make mini waffles. The recipe makes 12-14 mini waffles that freeze beautifully (directions below). Reheat them straight out of the freezer using a toaster or toaster oven.

We’ll start by whisking together the dry ingredients - flour, baking powder, sugar, and salt.

Next we’ll weigh out the sourdough starter discard.

We’ll also need some melted butter.

And lastly, milk, eggs, and pure vanilla extract (I always use the good stuff!).

Whisk everything together until no clumps remain.

Use a #20 scoop to portion the perfect amount of batter into a preheated mini waffle maker (this is the one I love). Cook each mini waffle for about 3 minutes until brown and cooked through.

Leftovers should be allowed to cool completely before freezing in a zip-top freezer bag. To reheat - simply remove from freezer and place in toaster.

There you go - Enjoy!

Items used to make this recipe:

(affiliate links)

• my mini waffle maker https://amzn.to/3sDhi9C

• #20 scoop https://amzn.to/3rLSL31

• digital scale https://amzn.to/3EHZkHL

• pure vanilla extract https://amzn.to/3ovS9fE

---

Sourdough Discard Waffles

makes 12-14 mini waffles (4-inch diameter)

Printable Recipe

Ingredients

• 5 ounces (by weight) all purpose flour

• 1 1/2 tablespoons (4 1/2 teaspoons) baking powder

• 3 tablespoons granulated sugar

• 1 teaspoon fine salt

• 8 ounces (by weight) sourdough discard (or sourdough starter)

• 6 tablespoons butter, melted

• 1/2 cup milk or milk substitute

• 2 large eggs

• 1 teaspoon pure vanilla extract

Instructions

• Preheat mini waffle maker.

• In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt.

• Add the remaining ingredients and whisk until completely combined.

• Use a #20 scoop to portion the perfect amount of batter for each waffle (no need to grease or spray this waffle maker).

• Allow waffles to cook until brown on both sides (or until the amount of steam escaping from the waffle maker decreases greatly), about 3 minutes.

Notes

• I find there’s no need to grease, butter, or spray my mini waffle maker. Yours may be different.

• I allow my mini waffle maker to reheat for a minute or so after every 2 or 3 waffles.

• Leftover waffles freeze beautifully - I simple allow them to cool completely, then stack them in a zip-top storage bag. Reheat from frozen in a toaster or toaster oven.

adapted from serious eats

David's Cranberry Anzac Cookies

I have long been a fan of David Lebovitz, famed pastry chef, best-selling author, and award-winning food blogger. These “Cranzac” cookies are his variation of Australia’s famous Anzac biscuits. The cookies (or biscuits as they’re traditionally called) are crunchy around the edges, chewy in the middle, and chock full of wonderful texture. They also contain one of my favorite baking ingredients - Lyle’s Golden Syrup. If you love golden syrup, but you’re not a fan of coconut, you might be interested in trying my Chewy Golden Syrup Cookies. Honestly though, my son-in-law isn’t a fan of coconut, but he gave these cookie two thumbs up!

This recipe comes together pretty fast by hand, but you can use a stand mixer as well.

To get 36 perfect cookies from this recipe, use level #50 scoop (my favorite size scoop for cookies).

Flatten the mounds of cookie dough a bit with your finger tips. Bake for 10-12 minutes.

Cool completely before storing in an airtight container (they freeze beautifully).

Items used to make this recipe:

(affiliate links)

• #50 cookie scoop https://amzn.to/3rJygUk

• half sheet pan https://amzn.to/35Z1GFA

• silpat liner https://amzn.to/3GM5ois

• dried cranberries https://amzn.to/2Wawj3D

• spoonula https://amzn.to/3fsxOSc

• unsweetened shredded coconut https://amzn.to/3dpQ6Sz

• old fashioned oats https://amzn.to/3dydbTd

• Lyle’s golden syrup https://amzn.to/2YCYPMP

• my favorite digital scale https://amzn.to/3LuBz9J

---

David’s Cranberry Anzack Cookies

makes 36 cookies (#50 scoop)

Printable Recipe

Ingredients

• 1 cup (200g packed dark brown sugar

• 1 cup (95g) old fashioned oats (not instant or quick-cooking)

• 1 1/4 cup (175g) all purpose flour (bleached or unbleached)

• 1 cup (90g) unsweetened shredded coconut or desiccated grated coconut (DO NOT use sweetened coconut)

• 1/2 cup (60g) dried cranberries (or raisins, currants, dried chopped cherries, dried blueberries)

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/4 cup lyle’s golden syrup

• 1/4 cup unsalted butter, melted

• 3 tablespoons warm water

Directions

1. Preheat oven to 350F, place rack in center position, and line 3 half sheet pans with silpat liners.

2. Place the dark brown sugar in a large mixing bowl and break up any clumps by hand.

3. Add the oats, flour, shredded coconut, dried cranberries, baking soda, and salt; mix well.

4. In a 1 cup heat-proof measure, combine lyle’s golden syrup, melted butter, and warm water; mix to combine and pour over oat mixture.

5. Use a silicone spoonula to combine everything together until no dry ingredients remain.

6. Use a #50 scoop to portion even mounds of batter, 12 per sheet pan; flatten each mound of cookie dough with your fingers until their height is reduced in half (as shown above).

7. Bake one sheet at a time for 10-12 minutes until the cookies darken around the edges.

8. Remove cookie sheet from oven and allow cookies to cool on the sheet pan for at least 10 minutes before transferring to a rack to cool completely.

Notes

• If the cookie dough is too dry to form, David says you can add a teaspoon of water at a time until it’s wet enough to hold together.

• If you can’t find Lyle’s golden syrup, you can use a lightly flavored honey or light corn syrup instead (although I highly recommend finding golden syrup - you will definitely thank me!).

• These cookies are sweet so I would NOT use sweetened shredded coconut. Look for UNsweetened coconut in the baking, health food, or international section of the grocery store. Also, try your local international grocery store. Desiccated coconut can be substituted.

• If you don’t have 3 sheet pans, reuse the one(s) you do have, but make sure each pan is completely cool before using it again.

adapted from Ready for Dessert by David Lebovitz