I have never come close to matching my mom’s waffles but these are the ones that turn out best for me :: light and airy with just a hint of sourness.
2 cups milk
2 cups whole wheat pastry flour
1 cup white starter, 100% hydration
2 T honey
1/4 cup melted butter
1/2 t salt
1 t baking soda
Mix milk, flour, and starter. Cover and let sit on counter overnight, 8-12 hours.
Add remaining ingredients and whisk well. Cool in preheated waffle iron until browned and lightly crisp, about 3-4 minutes. Eat immediately with favorite toppings or store at room temp for a few days. I’ve never frozen them but I’m sure it would work. We heat the leftover ones in the toaster.
Yield : about 4 large waffles (serves 4)