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Overnight Sponge:
2 cups King Arthur Unbleached All Purpose Flour
2 T sugar
2 C buttermilk
1 C sourdough starter unfed
Waffle or Pancake batter:
All of the overnight sponge
2 large eggs
1/4 C veg. oil or melted butter
3/4 tsp salt
1 tsp baking soda
1. To make the overnight sponge, stir down your refrigerated starter and remove a cup.
2. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk.
3. Cover and let rest at room temp over night.
4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
7. Serve waffles immediately, to ensure crispness.
Recipe from King Arthur Flour