Sourdough Belgian Waffles

Instructions

1. Prepare the overnight sponge
   In a large mixing bowl, combine the sourdough starter, flour, milk, and sugar. Mix well until all ingredients are fully incorporated. Cover with a clean kitchen towel or plastic wrap and let sit at room temperature for 8 hours or overnight.
2. Finish the batter
   After the overnight rest, the batter should be bubbly and have a pleasant sour aroma. Add the eggs, melted butter, vanilla extract, salt, and baking soda to the sponge mixture. Whisk until smooth and well combined. The batter will deflate a bit but should still be light and airy.
3. Preheat the waffle iron
   Heat your Belgian waffle iron according to manufacturer's instructions. Lightly grease the iron with cooking spray or brush with melted butter to prevent sticking.
4. Cook the waffles
   Pour approximately 3/4 cup of batter (or the amount recommended for your waffle iron) onto the preheated iron. Close the lid and cook until golden brown and crisp, about 4-5 minutes. The waffles should release easily when done. Repeat with remaining batter.
5. Keep waffles warm
   If serving all waffles at once, place cooked waffles on a wire rack in a 200°F (95°C) oven to keep warm and crisp while cooking the remaining batter.
6. Serve and enjoy
   Serve the waffles immediately topped with fresh berries, a drizzle of pure maple syrup, and a dollop of whipped cream if desired. Enjoy while hot and crispy for the best experience.