Sourdough And Sprouted Whole Wheat Waffles – Made With Properly Prepared Grains

An easy nourishing sourdough waffles recipe made with properly prepared grains.

 

Your nourished morning just got a little easier!

Everybody loves waffles but not every-body does well on conventional waffle recipes.  If you are passionate about proper grain preparation you will love this recipe for sourdough and sprouted whole wheat waffles.

Traditional sourdough waffles are really lovely but they require a bit of planning as the batter is typically started the night before. I don’t know about you, but I’m not always that organized! With this recipe that uses sprouted whole wheat flour, you can use sourdough starter discard straight from the refrigerator moments before cooking your waffles.

 

A stacked plate of sourdough and sprouted whole wheat waffles makes a quick, nourished breakfast!

Sourdough And Sprouted Whole Wheat Health Benefits

Souring grains, as is done in the sourdough process, has many health benefits ranging from improved digestibility to increasing nutrients and decreasing phytic acid. Grains that have been soured are nutritionally far superior to fresh grains.

 

Sprouted Wheat Flour

Sprouting wheat is another way of transforming the nutrient blocking phytic acid in grains and creating easily digestible enzymes. Sprouting also increases vitamin C, B vitamins and Carotene. But the really great thing about sprouted wheat flour is it is dry flour and can be used in recipes without further processing!

Find my favorite sprouted wheat flours here.


The following recipe combines fully fermented sourdough starter with sprouted whole wheat for a nourishing and properly prepared meal!

 

The perfect nourishing breakfast is a stack of these sourdough and sprouted whole wheat waffles with extra butter!

 

This cast iron waffle iron may be the most beautiful waffle iron ever! I’m swooning over it!


Sourdough And Sprouted Whole Wheat Waffles
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

These whole wheat waffles are the perfect way to use sourdough starter discard for a quick and easy nourishing breakfast.

Course: Breakfast, Brunch
Cuisine: American, Traditional
Keyword: Easy, Fermented, Kids, Sourdough
Servings: 4
Author: Butter For All
Ingredients
Instructions
  1. Add all the ingredients to a large mixing bowl and whisk them together until the batter is smooth.

  2. Preheat your waffle iron.

  3. Scoop the batter into your waffle iron and cook the waffles until golden brown and crispy on the edges. 

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You will love this easy recipe for Sourdough And Sprouted Whole Wheat Waffles that used properly prepared grains and comes together in minutes!

 

 

 


4 Comments

    • Hi Allison,

      This is NOT ignorant at all! These are great questions.

      Yes, sourdough discard is unfed sourdough starter straight from the refrigerator. I use my starter frequently enough that the starter is not separated and is usually still slightly bubbly from the fridge. If it has been a long time since you used your starter and it has separated and is super sour, you might want to discard and feed it before using it in this recipe. If you do feed it, make sure you give the starter plenty of time to ferment prior to using. What makes this recipe special is it can be mixed up and used right away instead of needing additional fermentation time!

      100% hydration means you have been feeding your starter with equal weight flour and water. If you feed 100g of flour your would use 100g of water and mix this into a thick starter batter. Keeping your starter at 100% hydration allows you to be more consistent with recipes and you will find that all my more recent recipes call for starter that is 100% hydration. You can find a lot more info in my guide Demystifying Sourdough.

      I hope this helps! Feel free to reach out if you have more questions!

      -Courtney

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