Sourdough Whole Wheat Waffles

sourdough waffles

Sourdough Whole Wheat Waffles

Sourdough Whole Wheat WafflesPhotograph by Matt Taylor-Gross | Plate by Keith Kreeger

Sourdough starter mixed into classic waffle batter gives a brightness, airiness, and—who knew?—exterior crunch to waffles that non-yeasted batters can't match. For this recipe by Stephen Jones of Washington State University's Bread Lab and Jeff Yankellow of King Arthur Flour, be sure to use a starter that's fully risen and made from equal parts whole wheat flour and water. (If you don't have whole wheat pastry flour, use regular whole wheat flour and loosen the batter with up to 1/2 cup more milk as needed in step 3.)