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Sourdough Discard Waffles

bakeschool.com · 2025 · 10

Against 455 waffle recipes

More liquid than 90% of recipes and more leavening than 95%.

See how all 455 waffle recipes compare →

Get the method at bakeschool.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.

  • More liquid than 90% of recipes: 206% of the flour weight against the typical recipe's 150%.
  • More leavening than 95% of recipes: 7.5% of the flour weight against the typical recipe's 4.1%.
Liquid: 206%, 91st percentileEgg: 40%, 39th percentileFat: 34%, 56th percentileSugar: 10%, 35th percentileLeavening: 7.5%, 95th percentileSalt: 1.5%, 77th percentileLiquidEggFatSugarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 500 mL whole milk (3.25 % fat)≈ 516 g
  • 250 grams sourdough starter (ripe/fed)250 g
  • 10 mL pure vanilla extract≈ 9 g
  • 2 large egg(s)≈ 100 g
  • 250 grams bleached all-purpose flour250 g
  • 25 grams granulated sugar25 g
  • 20 mL baking powder≈ 19 g
  • 5 mL Diamond Crystal fine kosher salt≈ 3.7 g
  • 85 grams unsalted butter (melted and cooled slightly)85 g

flour 250 gbatter 1257 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 455 recipes. Shaded: the middle half. Tick: the median.

  • Liquid206% · 91st percentile
  • Egg40% · 39th percentile
  • Fat34% · 56th percentile
  • Sugar10% · 35th percentile
  • Leavening7.5% · 95th percentile
  • Salt1.5% · 77th percentile

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