Batter prep option 1: Same day waffles (less tangy)

Cup of Yum
1. Combine all the ingredients in a large mixing bowl: ½ c sourdough discard, 1 c all-purpose flour, 2 tbsp cane sugar, ¾ c buttermilk, ¼ c filtered water, 1 large egg, 2 tbsp neutral oil, ¼ tsp baking soda, ¼ tsp baking powder, and ½ tsp kosher salt.
2. Let the batter rest on the counter for at least 15 minutes.

Batter prep option 2: Overnight ferment (tangier, recommended)

1. On day 1, make the overnight sponge: In a bowl, combine all the overnight sponge ingredients: ½ c sourdough discard, 1 c all-purpose flour, 2 tbsp cane sugar, ¾ c buttermilk, and ¼ c filtered water. Mix until incorporated.
2. Cover with a lid towel and let this ferment on the counter for 8-12 hours.
3. On day 2 your fermented batter should be bubbly! (see photo) In a mixing bowl, combine the overnight sponge and the day-after ingredients: 1 large egg, 2 tbsp neutral oil, ¼ tsp baking soda, ¼ tsp baking powder, and ½ tsp kosher salt.

Cooking waffles

1. Preheat the waffle iron until the ‘ready’ indicator light is on.
2. Spray the iron with neutral oil spray.
3. Scoop about ⅔ cup of the batter onto the waffle iron and close.
4. For my waffle iron, I place it on medium-high heat (3.5 out of 5 heat) and cook each waffle for 3-4 minutes. Remove the waffle once it’s golden brown and crispy.
5. Transfer to a cooling rack.
6. Close the waffle iron and let it reheat before making the next waffle. Repeat with the rest of the batter.