Sourdough Waffles

These are a regular weekly breakfast at our house.

The night before or at least 8 hours before:
Mix starter with hard wheat flour (will give a crustier waffle) and lukewarm buttermilk or water to make a thick batter in a glass or plastic bowl. Cover.  Remember you will be adding more liquids when you are ready to cook.

When ready to cook, before mixing–pour off extra starter and store in glass or plastic jar in refrigerator.
Plan about 2 cups of the starter sponge left in the bowl per 4 large Belgium waffles.

Mix in the following order:
2 cups starter sponge
3-4 eggs (depending on size of egg and crispness desired)
2-4 Tbsp. oil (depending on crispness desired)
2-4 Tbsp. honey

Preheat waffle iron. Spray or grease according to manufacture directions

When waffle iron is hot, mix in 1/2 tsp. baking soda to batter.

Stir before each filling of waffle iron. Cook according to manufacture directions.

Optional–Sprinkle on waffle before closing lid: chocolate chips, chopped nuts, partially cooked bacon dices.