Sourdough Waffle Recipe
baking-sense.com · 2016 · 12 waffles
Against 455 waffle recipes
More salt than 87% of recipes and less egg than 77%.
How it compares
Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.
- More salt than 87% of recipes: 2.1% of the flour weight against the typical recipe's 0.7%, about 3 times as much.
- Less egg than 77% of recipes: 35% of the flour weight against the typical recipe's 40%.
- Less leavening than 78% of recipes: 2.1% of the flour weight against the typical recipe's 4.1%, about half as much.
Ingredients (11)
- 8 oz unfed sourdough starter (1 cup, 100% hydration)227 g
- 5 oz unbleached All-Purpose Flour (1 cup, see note)142 g
- 2 ½ oz whole wheat flour (½ cup)71 g
- 2 ½ oz rye flour (½ cup)71 g
- 2 oz granulated sugar (¼ cup)57 g
- 16 oz buttermilk (2 cups)454 g
- Spongen/a
- 3 oz unsalted butter (melted)85 g
- 2 large eggs (room temperature)≈ 100 g
- 1 teaspoon table salt≈ 6 g
- 1 teaspoon baking soda≈ 6 g
flour 284 gbatter 1218 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.
- Liquid160% · 57th percentile · median 150%
- Egg35% · 22nd percentile · median 40%
- Fat30% · 45th percentile · median 31%
- Sugar20% · 64th percentile · median 15%
- Leavening2.1% · 21st percentile · median 4.1%
- Salt2.1% · 88th percentile · median 0.7%
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