Sourdough Waffles
sugarspunrun.com · 2026 · 4 waffles
Against 455 waffle recipes
More leavening than 89% of recipes and more egg than 79%.
How it compares
Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.
- More leavening than 89% of recipes: 7.3% of the flour weight against the typical recipe's 4.1%.
- More egg than 79% of recipes: 60% of the flour weight against the typical recipe's 40%.
- More salt than 82% of recipes: 1.8% of the flour weight against the typical recipe's 0.7%, about 2.5 times as much.
Ingredients (10)
- 1 ⅓ cups all-purpose flour≈ 167 g
- 3 Tablespoons granulated sugar≈ 38 g
- 2 teaspoons baking powder≈ 9 g
- ½ teaspoon baking soda≈ 3 g
- ½ teaspoon table salt≈ 3 g
- 1 cup sourdough discard ((see note to use active))≈ 240 g
- 1 cup whole milk (room temperature preferred)≈ 244 g
- 2 large eggs (yolks and whites divided (room temperature preferred))≈ 100 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 4 Tablespoons unsalted butter (melted and cooled)≈ 57 g
flour 167 gbatter 864 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.
- Liquid146% · 46th percentile · median 150%
- Egg60% · 83rd percentile · median 40%
- Fat34% · 57th percentile · median 31%
- Sugar23% · 71st percentile · median 15%
- Leavening7.3% · 90th percentile · median 4.1%
- Salt1.8% · 84th percentile · median 0.7%
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