Sourdough Liege Waffles
These Liege waffles are a twist on my go-to waffle recipe, inspired by Ravneet Gill’s book “Sugar, I Love You.” I’ve personalized them by incorporating my sourdough starter, not only infusing a tangy, tasty kick but also providing a practical solution for using up excess starter.
100 g sourdough starter
200 mL full fat milk
450 g plain flour
½ teaspoons salt
2 tablespoons water
100 g butter, diced and in room temperature
50 g pearl sugar
In the bowl of a stand mixer fitted with a dough hook, combine sourdough starter, sugar, eggs, and milk. Mix with a fork until well combined.
Add the flour to the stand mixer bowl and mix for 1 minute on medium speed until all the flour is incorporated into the wet mixture.
Cover the bowl and let it rest for 30 minutes.
Mix salt with 2 tablespoons of water and add to the stand mixer bowl and run on low speed for a minute. The dough should become smooth but may stick to the bowl. Increase the speed to medium-high and gradually add the diced butter, ensuring each addition is incorporated before adding more.
Once all the butter is added, continue mixing until the dough is shiny, free of butter lumps, and naturally pulls away from the sides of the bowl. This takes about 10 minutes.
Transfer the dough to an oiled bowl, cover, and refrigerate overnight.
The next morning, preheat the waffle machine.
Take the dough out and divide it into 80g pieces, making approximately 12 pieces.
Flatten each piece and place half a teaspoon of pearl sugar in the center then form each piece into a ball.
Flatten each ball and place in the waffle machine and cook for 5 minutes.
Enjoy while it’s still warm with fruits and maple syrup or fruit compote or chocolate.