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Overnight Sourdough Waffles

PJ Hamel · kingarthurbaking.com · 12 waffles

Against 455 waffle recipes

Less fat than 84% of recipes and more salt than 85%.

What the 18 “sourdough” waffle recipes do differently →

Get the method at kingarthurbaking.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.

  • Less fat than 84% of recipes: 21% of the flour weight against the typical recipe's 31%.
  • More salt than 85% of recipes: 1.9% of the flour weight against the typical recipe's 0.7%, about 2.5 times as much.
  • More liquid than 77% of recipes: 189% of the flour weight against the typical recipe's 150%.
Liquid: 189%, 77th percentileEgg: 42%, 53rd percentileFat: 21%, 15th percentileSugar: 12%, 41st percentileLeavening: 2.5%, 26th percentileSalt: 1.9%, 86th percentileLiquidEggFatSugarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 cup (227g) sourdough starter, unfed/discard227 g
  • 2 cups (454g) buttermilk454 g
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour240 g
  • 2 tablespoons (28g) granulated sugar28 g
  • all of the overnight spongen/a
  • 2 large eggs≈ 100 g
  • 1/4 cup (50g) vegetable oil or 4 tablespoons (57g) butter, melted50 g
  • 1 teaspoon baking soda≈ 6 g
  • 3/4 teaspoon table salt≈ 4.5 g

flour 240 gbatter 1110 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.

  • Liquid189% · 77th percentile
  • Egg42% · 53rd percentile
  • Fat21% · 15th percentile
  • Sugar12% · 41st percentile
  • Leavening2.5% · 26th percentile
  • Salt1.9% · 86th percentile

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